This is a great way to use extra vegetables you have on hand.
What You'll Need
- Measuring spoons
- Measuring cups
- Chef knife
- Cutting board
In a skillet, over medium heat: cook corn kernels and bell pepper until soft, about 5 minutes.
Add green onions and tomato, continue to cook for 1-2 minutes, until tomato is soft.
Turn heat off and add cilantro.
Preheat a large skillet or a “comal” over medium-high heat.
Heat tortillas on the skillet/comal just enough to make them soft.
Place equal parts of cheese and vegetables on each tortilla, fold in half and continue to cook until cheese melts and tortillas are crispy and golden brown (Remember to turn quesadillas over to prevent from burning).
Canned corn with “no salt added” is a healthy alternative to control the amount of salt one consumes.
Try it with wheat or spinach tortillas.
Try it with mushrooms, jalapeño peppers, spinach, avocado, or vegetables of your choice.