Corn and Sun-Dried Tomato Quesadilla with Smoked Mozzarella

We liked this cold, but you can warm it in a toaster oven or microwave. Serve with a tossed salad, and treat them like they are croutons (as pictured on page 127).

Yield: 1 serving (serving size: 4 wedges)

Ingredients

• 1/4  teaspoon  olive oil
• 2  (6-inch) corn tortillas
• Cooking spray
• 1/3  cup  fresh or frozen, thawed, corn kernels
• 1  tablespoon  chopped red onion
• 1 1/2  teaspoons  sun-dried tomato sprinkles
• 1/8  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 1/4  cup  (1 ounce) shredded smoked mozzarella cheese

Preparation

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

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn; cook 4 minutes or until lightly browned, stirring occasionally. Place corn in a bowl. Add onion, sun-dried tomato, salt, and pepper to pan; sauté 1 minute. Add to the corn mixture. Wipe pan with paper towels; recoat with cooking spray.

Heat pan over medium-high heat. Place one tortilla, oiled side down, in pan. Sprinkle 2 tablespoons cheese over tortilla; top with corn mixture. 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. Cut into 4 wedges.

Nutritional Information

Calories:

257 (32% from fat)

Fat:

9.2g (sat 4.1g,mono 3.2g,poly 1.2g)

Protein:

10.4g

Carbohydrate:

36.6g

Fiber:

4.6g

Cholesterol:

22mg

Iron:

1.3mg

Sodium:

525mg

Calcium:

242mg