1 tablespoon cooking oil
1/2 cup white onion, chopped
1 can (15.25 can) Libby’s® Whole Kernel Sweet Corn, drained
1/2 teaspoon salt
8 fajita-sized flour tortillas
2 cups queso fresco, crumbled
Mexican crema to serve
Libby’s® Diced Carrot Cups, drained
Heat oil in a large pan over medium heat. Add onion and cook until tender; 3 minutes.
Add corn and cook until char spots form; 7 minutes. Remove from heat and set aside.
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.
Heat for 1 -2 minutes or until tortilla begins to brown and queso fresco softens. Flip quesadilla to other side and heat for 30 seconds. Transfer to a cutting board and slice into 8 pieces.
Repeat with remaining ingredients.
Serve quesadillas with a side of Mexican crema, lime slices, a (4-ounce) cup Libby’s diced carrots, grapes, trail mix, apple slices and spinach.