Esquite Quesadilla
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
- 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.
- Repeat with remaining ingredients.
- 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.