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Corn and Sun-Dried Tomato Quesadilla

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“This was int Cooking Light magazine. An easy light lunch to take.”
READY IN:
13mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour oil into one side of tortilla. Place second tortilla over oiled side of first tortilla and rub tortillas together to spread oil evenly over both tortillas.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
  3. Add corn, cook 4 minutes or until lightly browned, stirring occasionally.
  4. Place corn in a bowl.
  5. Add onion, sun-dried tomato, salt and pepper to pan, saute 1 minute.
  6. Add to the corn mixture.
  7. Place one tortilla, oiled side down in hot skillet. Sprinkle 2 Tbs cheese over tortilla, top with corn mixture.
  8. Sprinkle with remaining cheese, top with remaining tortilla, oiled side up.
  9. Cook 2 minutes on each side, or until cheese melts and tortilla is crisp.
  10. Cut into 4 wedges.

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