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Corn, Tomato and Roasted Pepper Quesadillas

4 star rating
 

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Submitted by: lindalton

 

Light and tasty vegetable quesadillas made with corn, roasted red peppers, and tomatoes.
 

Ingredients

  • 8 flour tortillas
  • 2 cups shredded Cheddar
  • 1 cup fresh corn kernels
  • 2 med. tomatoes, thinly sliced
  • 1 jar (12 oz.) roasted peppers, drained, quartered

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Method

1. Heat oven to 450 degrees. Lightly grease jelly roll pans. 2. Arrange 2 tortillas on each pan. Sprinkle each w/1/4 cup cheese, keeping cheese about 1/2 inch from edges of tortilla. Top all 4 with 1/4 cup corn, 2-3 slices tomato and red pepper and remaining cheese. Place remaining tortillas on top. 3. Bake quesadillas 6-8 minutes until golden brown and cheese is melted. Cut in 4 wedges to serve.

 

Notes:

 

Number of Servings: 4

 

Submitted by: lindalton ()

 

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