Kick-Off Corn and Caramelized Onion Quesadillas

Prep Time 20 min
Cook Time 40 Min
Servings 32 appetizers
Difficulty Easy

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