Ingredients
1-1/2 cups shredded Monterey Jack or pepper jack cheese1 cup fresh or frozen corn3 green onions, thinly sliced1/4 cup chopped fresh cilantro2 tablespoons sour cream1 tablespoon minced chipotle peppers in adobo sauce4 flour tortillas (8 inches)1 teaspoon canola oilGuacamole, optional
Preparation
Place the first six ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of two 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 two batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with guacamole.
