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Cheese and Corn Quesadillas

The delicious gooeyness of this recipe along with the crunchiness of the corn makes for a dish the whole family will love.

Cheese and Corn Quesadillas

Cheese and Corn Quesadillas

  • 5m
  • 15m
  • 4


  • cooking spray
  • 16 oz frozen corn
  • 2 Roma tomatoes
  • 4 large flour tortillas
  • 1 1/2 c shredded Monterey Jack cheese


  1. Preheat oven to 350F. Spray 2 baking sheets with cooking spray. While oven is preheating, thaw frozen corn on stovetop or microwave. Drain any excess water. Seed and dice tomato.
  2. Place tortillas on prepared baking sheets. Evenly sprinkle each tortilla with corn, cheese, and tomatoes. Bake for 4 minutes, or until cheese begins to melt and tortilla is still pliable.
  3. Fold tortilla in half. Carefully flip tortilla over, and bake another 5 minutes.
  4. Cut each quesadilla into 4 wedges; serve warm.

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