Egg and Corn Quesadilla

Name: Egg and Corn Quesadilla
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 teaspoon minced chives; 1 teaspoons dried cilantro flakes; 4 eggs, lightly beaten; 4 10-inchs flour tortillas (10 inches); 710 milliliters fresh or frozen corn; 1 garlic clove, minced; 1 medium green pepper, chopped; 2 Tbsps olive oil; 1 medium onion, chopped; 113 grams cup shredded part-skim mozzarella cheese; 0 teaspoons pepper; 118 milliliters salsa; 8 servings Additional salsa and sour cream, optional; 1 teaspoons salt; 113 grams cup shredded cheddar cheese; 227 grams cup sour cream

Egg and Corn Quesadilla might be just the hor d'oeuvre you are searching for. This recipe serves 8. Watching your figure? This vegetarian recipe has 386 calories, 16g of protein, and 21g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up cream, corn, additional salsan and cream, and a few other things to make it today. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert. From preparation to the plate, this recipe takes about 35 minutes. This recipe is typical of Mexican cuisine.

Instructions

In a large skillet, saute onion and green pepper in oil until tender.

Ingredients you will need

Green Pepper

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add garlic; cook 1 minute longer. Stir in the corn, chives, cilantro, salt and pepper. Cook until heated through, about 3 minutes. Stir in eggs; cook until completely set, stirring occasionally.

Ingredients you will need

Salt And Pepper

Cilantro

Chives

Garlic

Corn

Egg

Remove from the heat.

Place one tortilla on a lightly greased baking sheet or pizza pan; layer with a third of the corn mixture, salsa and sour cream.

Ingredients you will need

Sour Cream

Tortilla

Salsa

Corn

Equipment you will use

Baking Sheet

Pizza Pan

Sprinkle with a fourth of the cheeses. Repeat layers twice. Top with the remaining tortilla and cheeses.

Ingredients you will need

Tortilla

Bake at 350° for 10 minutes or until the cheese is melted.

Ingredients you will need

Cheese

Equipment you will use

Oven

Cut into wedges.

Serve with salsa and sour cream if desired.

Ingredients you will need

Sour Cream

Salsa

Equipment

Ingredients

Servings:

1teaspoon

minced chives 1teaspoons

dried cilantro flakes 4

eggs, lightly beaten 410-inchs

flour tortillas (10 inches)710milliliters

fresh or frozen corn 1

garlic clove, minced 1medium

green pepper, chopped 2Tbsps

olive oil 1medium

onion, chopped 113grams

cup shredded part-skim mozzarella cheese 0teaspoons

pepper 118milliliters

salsa 8servings

Additional salsa and sour cream, optional 1teaspoons

salt 113grams

cup shredded cheddar cheese 227grams

cup sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. 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. You could try Naked Winery Dominatrix, Willamette Valley, Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 45 dollars per bottle.

Naked Winery Dominatrix, Willamette Valley, Pinot Noir

Forest loam gives way to delicate cranberry and raspberry fruit. On the palate juicy red berries entice as soft tannins lead to a toasty and long finish