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Corn & Pepper Jack Quesadillas
Preferred Chef: Age 16 and older
Category: Dinner
Degree of Difficulty: Medium
Ingredients:
- 3 large ears corn, husks and silks removed
- 4 (8- to 10-inch diameter) low-fat burrito-size flour tortillas
- 4 oz. reduced-fat Monterey Jack cheese, shredded (1 cup)
- 1/2 cup mild or medium-hot salsa
- 2 green onions, thinly sliced
- 1 head romaine lettuce, thinly sliced
- 1 Tbsp. olive oil
- 1 Tbsp. cider vinegar
- 1/2 tsp. coarsely ground pepper
- 1/4 tsp. salt
Directions:
Prepare grill and set for medium-high heat. Place corn on hot grill rack. Cover grill and cook corn 10 to 15 minutes or until brown in spots, turning frequently. Remove corn. When cool, cut kernels with a sharp knife from cobs.
Place tortillas on work surface. Evenly divide Monterey Jack cheese, salsa, green onions and corn on half of each tortilla. Fold tortilla over filling to make 4 quesadillas. Place quesadillas on hot grill rack. Cook quesadillas 1 to 2 minutes or until they are browned on both sides, turning over once. Remove; cut each into 3 pieces.
In large bowl, toss romaine with oil, vinegar, pepper, and salt. Serve quesadillas with romaine salad on the side.
Recipe courtesy of Good Housekeeping.
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