Sweet Corn and Hominy Quesadillas |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Cooking Light. March 2006. Ingredients:
1 (10 ounce) package frozen cream-style corn, thawed |
12 (6 inch) corn tortillas |
3/4 cup shredded reduced-fat cheddar cheese |
1 (15 1/2 ounce) can white hominy, rinsed and drained |
6 tablespoons chopped green onions |
1/4 cup chopped fresh cilantro |
2 tablespoons canned diced green chiles |
cooking spray |
Directions:
1. Spread about 2 1/2 tablespoons corn over each of 6 tortillas.
2. 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.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 3 minutes on each side or until tortillas are lightly browned.
4. Set aside, and keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges.
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