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Epicurious

Fontina, Corn and Jalapeño Quesadillas

3.3

(8)

Recipe information

  • Yield

    Serves 4

Ingredients

2 teaspoons olive oil
1 cup frozen corn kernels, thawed
2 jalapeño chilies, seeded, minced
1 teaspoon dried oregano, crumbled
Olive oil
8 7-inch flour tortillas
2 cups grated Fontina cheese (about 8 ounces)

Preparation

  1. Step 1

    Heat 2 teaspoons oil in heavy medium skillet over medium heat. Add corn, chilies and oregano and sauté 2 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.)

    Step 2

    Heat clean heavy medium skillet over medium heat. Brush with oil. Add 1 tortilla. Cover with 1/2 cup cheese and 1/4 of corn mixture. Top with another tortilla. Cook until tortillas are brown and cheese melts, about 2 minutes per side. Transfer to work surface. Repeat with remaining ingredients, forming 4 quesadillas in total. Cut each into 8 wedges.

TagsQuesadillaCornVegetableJalapeñoChileOreganoHerbs & SpicesFontinaCheeseDairyMainDinnerLunchNut FreeVegetarianQuickEasySauteBon Appétit
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