| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
March 1993 |
1 |
servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 1 |
c |
Frozen corn kernels; thawed |
| 2 |
|
Jalapeno chilies; seeded, minced |
| 1 |
ts |
Dried oregano; crumbled |
|
|
Olive oil |
| 8 |
|
Flour tortillas; (7-inch) |
| 2 |
c |
Grated Fontina cheese; (about 8 ounces) |
INSTRUCTIONS
Heat 2 teaspoons oil in heavy medium skillet over medium heat. Add corn,
chilies and oregano and saute 2 minutes. Remove from heat. (Can be prepared
1 day ahead. Cover and refrigerate.)
Heat clean heavy medium skillet over medium heat. Brush with oil. Add 1
tortilla. Cover with 1/2 cup cheese and 1/4 of corn mixture. Top with
another tortilla. Cook until tortillas are brown and cheese melts, about 2
minutes per side. Transfer to work surface. Repeat with remaining
ingredients, forming 4 quesadillas in total. Cut each into 8 wedges.
Serves 4.
Bon Appetit March 1993
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