Esquite Quesadilla

From Ericka Sanchez




  • 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


  1. Heat oil in a large pan over medium heat. Add onion and cook until tender; 3 minutes.

  2. Add corn and cook until char spots form; 7 minutes. Remove from heat and set aside.

  3. 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.

  4. Repeat with remaining ingredients.

  5. 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.