Esquite Quesadilla
From Ericka Sanchez
Serves
4
Ingredients
1 tablespoon cooking oil
1/2 cup white onion, chopped
1 can (15.25 oz.) Libby’s® Whole Kernel Sweet Corn, drained
8 fajita-sized flour tortillas
2 cups queso fresco, crumbled
cilantro
Mexican crema to serve
lime wedges
Libby’s® Diced Carrot Cups, drained
grapes
trail mix
apple slices
fresh spinach
Instructions
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Heat oil in a large pan over medium heat. Add onion and cook until tender; 3 minutes.
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Add corn and cook until char spots form; 7 minutes. Remove from heat and set aside.
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Place a flour tortilla on a pan or skillet over medium heat . Add 2 -3 tablespoons queso fresco, and 3 tablespoons corn mixture and cilantro. Cover with another flour tortilla. Heat for 1 -2 minutes or until tortilla begins to brown and queso fresco softens.
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Repeat with remaining ingredients.
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Serve quesadillas with a side of Mexican crema, lime wedges, a (4-oz.) cup Libby’s diced carrots, grapes, trail mix, apple slices and spinach.