Recipe information
Yield
Serves 4
Ingredients
2 teaspoons olive oil
1 cup frozen corn kernels, thawed
2 jalapeño chilies, seeded, minced
1 teaspoon dried oregano, crumbled
Olive oil
8 7-inch flour tortillas
2 cups grated Fontina cheese (about 8 ounces)
Preparation
Step 1
Heat 2 teaspoons oil in heavy medium skillet over medium heat. Add corn, chilies and oregano and sauté 2 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.)
Step 2
Heat clean heavy medium skillet over medium heat. Brush with oil. Add 1 tortilla. Cover with 1/2 cup cheese and 1/4 of corn mixture. Top with another tortilla. Cook until tortillas are brown and cheese melts, about 2 minutes per side. Transfer to work surface. Repeat with remaining ingredients, forming 4 quesadillas in total. Cut each into 8 wedges.
