1/4 cup fresh corn kernels (from half a medium ear)
1/2 cup grated Monterey Jack
2 Tbs. chopped fresh cilantro
1/2 tsp. smoked paprika
Kosher salt
2 7- to 8-inch flour tortillas
2 tsp. vegetable oil
Lime wedges and sour cream, for serving
In a medium bowl, combine the corn, Monterey Jack, cilantro, paprika, and 1/8 tsp. salt. Divide the mixture between the tortillas, scattering it over half of each; fold the tortillas in half.
Heat the oil in a heavy-duty 10-inch skillet over medium heat until shimmering. Add the quesadillas and cook until browned and crisp on the bottom, about 1 minute. Flip and continue to cook until browned and crisp on the other side, 1 minute more. Let cool slightly, cut into wedges, and serve with lime wedges and sour cream.
Serving Suggestions
Serve the quesadillas with Black Bean Salad with Mango, Citrus & Crunchy Jicama on the side.
nutrition information (per serving):
Calories (kcal): 320; Fat (g): 17; Fat Calories (kcal): 150; Saturated Fat (g): 7; Protein (g): 12; Monounsaturated Fat (g): 6; Carbohydrates (g): 32; Polyunsaturated Fat (g): 3; Sodium (mg): 460; Cholesterol (mg): 25; Fiber (g): 2;