Categories: Appetizers, Quesadillas, Tex-Mex

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 1 fresh jalapeno pepper, seeded and minced
• 3 cups corn, fresh,frozen,or canned cut
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 -2 teaspoon chopped fresh cilantro
• salt and pepper
• 1 1/2 cups monterey jack cheese or 1 1/2 cups cheddar cheese (I use half of each)
• 8 flour tortillas (8-10 inch)

Directions

1. Let the oil heat in a large skillet.

2. Add the onion and garlic; saute for 5 minutes or until the onion is softened.

3. Add in the carrot; saute for 2 mintues.

4. Add the jalapeno pepper, corn, cumin, coriander, and cilantro; stir to combine.

5. Cover and cook for 3-4 minutes; stir often.

6. Add salt and pepper to taste; remove skillet from heat.

7. Add in the cheese; stir.

8. Cover and let stand for a minute or two, until the cheese is partly melted.

9. Spread 1/8 of the filling onto the lower half of each tortilla—leave 1/2 inch border from the edge.

10. Fold the plain half of the tortilla over the filling.

11. Place the quesadilla in a heated, lightly oiled skillet and cook 2-3 minutes on each side or until the cheese is melted and filling is heated.

12. Cut into wedges and serve.

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