Fontina, Corn and Jalapeño Quesadillas Recipe

Fontina, Corn and Jalapeño Quesadillas Recipe

  • 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)
  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.)
  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.
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