Low-Fat Corn and Jack Quesadillas - Love That Spice


3 large ears of corn with husks removed (boil just until corn turns bright yellow but is delightfully crispy)

4 large low-fat flour tortillas

1 cup of shredded reduced-fat  Monterey Jack Cheese (4 ounces)

1/2 cup black bean salsa

2 green onions

Low-fat sour cream

4 teaspoons of olive oil

1/2 cup fresh cilantro rough chop

Yucatan Rojo Blend by Love That Spice


Place tortillas on a work surface. Evenly divide cheese, salsa, green onions and corn on half of the tortilla and sprinkle with Yucatan Rojo Blend. Fold tortilla over the filling to make the quesadilla. Now repeat 3 more times to make the rest of the quesadillas. Next place each tortilla in a skillet with 1/2 teaspoon of olive oil and cook for 3 minutes per side or until the quesadilla is slightly crispy and browned. Repeat this step until you have cooked all of the tortillas.

Serve with a bit of of low-fat sour cream and garnish with cilantro.



Marlena Jayatilake - Love That Spice


Get your spice fix and recipes at www.lovethatspice.com



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