Corn and Sun-Dried Tomato Quesadilla with Smoked Mozzarella

Name: Corn and Sun-Dried Tomato Quesadilla with Smoked Mozzarella
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Mexican
Ingredients: 0 teaspoons freshly ground black pepper; 2 6-inchs (6-inch) corn tortillas; 79 milliliters fresh or frozen, thawed, corn kernels; 0 teaspoons olive oil; 1 Tbsp chopped red onion; 0 teaspoons salt; 28 grams 1/4 cup shredded smoked mozzarella cheese; 2 teaspoons sun-dried tomato sprinkles

The recipe Corn and Sun-Dried Tomato Quesadilla with Smoked Mozzarellan is ready in around 45 minutes and is definitely an awesome gluten free and vegetarian option for lovers of Mexican food. This recipe serves 1. This hor d'oeuvre has 275 calories, 12g of protein, and 10g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, sun-dried tomato sprinkles, corn kernels, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Pour oil onto one side of a tortilla.

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Tortilla

Cooking Oil

Place second tortilla over oiled side of first tortilla, and rub tortillas together to spread oil evenly over both tortillas.

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Tortilla

Spread

Cooking Oil

Dry Seasoning Rub

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add corn; cook 4 minutes or until lightly browned, stirring occasionally.

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Corn

Place corn in a bowl.

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Corn

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Bowl

Add onion, sun-dried tomato, salt, and pepper to pan; saut 1 minute.

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Sun Dried Tomatoes

Pepper

Onion

Salt

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Frying Pan

Add to the corn mixture. Wipe pan with paper towels; recoat with cooking spray.

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Cooking Spray

Corn

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Paper Towels

Frying Pan

Heat pan over medium-high heat.

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Frying Pan

Place one tortilla, oiled side down, in pan.

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Tortilla

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Frying Pan

Sprinkle 2 tablespoons cheese over tortilla; top with corn mixture.

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Tortilla

Cheese

Corn

Sprinkle with remaining 2 tablespoons cheese; top with remaining tortilla, oiled side up. Cook 2 minutes on each side or until cheese melts and tortilla is crisp.

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Tortilla

Cheese

Cut into 4 wedges.

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Frying Pan

Bowl

Paper Towels

Ingredients

Servings:

0teaspoons

freshly ground black pepper 26-inchs

(6-inch) corn tortillas 79milliliters

fresh or frozen, thawed, corn kernels 0teaspoons

olive oil 1Tbsp

chopped red onion 0teaspoons

salt 28grams

1/4 cup shredded smoked mozzarella cheese 2teaspoons

sun-dried tomato sprinkles

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.