1-1/2 cups shredded Monterey Jack or pepper jack cheese
1 cup fresh or frozen corn
3 green onions, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons sour cream
1 tablespoon minced chipotle peppers in adobo sauce
4 flour tortillas (8 inches)
1 teaspoon canola oil
Guacamole, optional
Description
Place the first 6 ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of 2 tortillas with 1/2 teaspoon oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil.
Place a large nonstick skillet over medium heat. In 2 batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into 6 wedges. If desired, serve with guacamole.
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