Kick-Off Corn and Caramelized Onion Quesadillas
Ingredients
- 2 tbsps. Crisco® Pure Vegetable Oil
- 1 large red onion, peeled and cut from stem to root into thin strips
- 1 (14.4 oz.) pkg. frozen corn or 2 1/2 cups fresh corn kernels
- 1/3 cup chopped chile pepper, such as jalapeno, serrano or poblano
- 1 tsp. chili powder
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 8 flour tortillas (8-inch)
- Crisco® Original No-Stick Cooking Spray
- 2 2/3 cups shredded Monterey Jack cheese
- Tomato salsa and sour cream
Directions
- Step 1
HEAT oil in large skillet over medium-low heat. Add onion; cook 10 minutes or until tender and golden brown, stirring occasionally. Add corn, chile pepper, chili powder, salt and pepper. Cook an additional 5 minutes or until corn is crisp-tender.
- Step 2
HEAT 8-inch or larger nonstick skillet over medium-low heat. Coat one side of 1 tortilla with cooking spray. Place in skillet, coated side down. Top evenly with 1/3 cup cheese, 1/2 cup corn mixture and an additional 1/3 cup cheese. Top with an additional tortilla. Coat top of tortilla with cooking spray.
- Step 3
COOK quesadilla until golden brown on bottom, about 2 minutes. Turn and cook other side until golden brown. Remove from skillet. Repeat to make 3 additional quesadillas. Cut each into 8 wedges. Serve with salsa and sour cream, if desired.
Serving size
(1/8 of recipe)
- Calories 780
- Calories from Fat380g
- Total Fat 43g
- Saturated Fat 19g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 65mg
- Sodium 1520mg
- Potassium 0mg
- Total Carbohydrates 72g
- Dietary Fiber 5g
- Sugars 9g
- Protein 29g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet