Spicy Corn Quesadillas (Moosewood)

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Carrots

  Raw

  1 medium or 61g

• Jalapeno peppers

  Raw

  100g

• Corn

  Sweet, yellow, frozen, kernels cut off cob, unprepared

  3 cup or 408g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Coriander seed

  Spices

  1 tsp or 2g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Grated Cheddar Jack Cheese

  Hill Country Fare

  1 ½ cup or 168g

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, medium or 368g

Directions

1. Let the oil heat in a large skillet.
2. Add the onion and garlic; saute for 5 minutes or until the onion is softened.
3. Add in the carrot; saute for 2 mintues.
4. ADd the jalapeno pepper, corn, cumin, coriander, and cilantro; stir to combine.
5. Cover and cook for 3-4 minutes; stir often.
6. Add salt and pepper to taste; remove skillet from heat.
7. Add in the cheese; stir.
8. Cover and let stand for a minute or two, until the cheese is partly melted.
9. Spread 1/8 of the filling onto the lower half of each tortilla--leave 1/2 inch border from the edge.
10. Fold the plain half of the tortilla over the filling.
11. Place the quesadilla in a heated, lightly oiled skillet and cook 2-3 minutes on each side or until the cheese is melted and filling is heated.
12. Cut into wedges and serve.
13. (source: https://www.geniuskitchen.com/recipe/spicy-corn-quesadillas-63846)