Sweet Corn and Hominy Quesadillas

Name: Sweet Corn and Hominy Quesadillas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 Tbsps canned chopped green chiles; 12 6-inchs (6-inch) corn tortillas; 59 milliliters chopped fresh cilantro; 283 grams package frozen cream-style corn, thawed; 6 Tbsps chopped green onions; 439 grams white hominy, rinsed and drained; 85 grams 3/4 cup shredded reduced-fat cheddar cheese

Sweet Corn and Hominy Quesadillas

Sweet Corn and Hominy Quesadillas requires approximately 45 minutes from start to finish. One serving contains 240 calories, 9g of protein, and 4g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of chiles, hominy, cilantro, and a handful of other ingredients are all it takes to make this recipe so yummy. It is an inexpensive recipe for fans of Mexican food. It is a good option if you're following a gluten free and vegetarian diet. It works well as a hor d'oeuvre.

Instructions

Spread about 2 1/2 tablespoons corn over each of 6 tortillas.

Ingredients you will need

Tortilla

Spread

Corn

Sprinkle 2 tablespoons cheese over each; top each with 1/4 cup hominy, 1 tablespoon onions, 2 teaspoons cilantro, 1 teaspoon chiles, and 1 tortilla.

Ingredients you will need

Cilantro

Tortilla

Cheese

Chili Pepper

Hominy

Onion

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

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Place 2 quesadillas in pan; cook 3 minutes on each side or until tortillas are lightly browned. Set aside, and keep warm. Repeat procedure with remaining quesadillas.

Ingredients you will need

Tortilla

Equipment you will use

Frying Pan

Cut each quesadilla into 4 wedges.

Equipment

Frying Pan

Ingredients

Servings:

2Tbsps

canned chopped green chiles 126-inchs

(6-inch) corn tortillas 59milliliters

chopped fresh cilantro 283grams

package frozen cream-style corn, thawed 6Tbsps

chopped green onions 439grams

white hominy, rinsed and drained 85grams

3/4 cup shredded reduced-fat cheddar cheese

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks 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. One wine you could try is DeLoach Russian River Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 14 dollars.