Corn Quesadillas - Coumadin Safe Version

Servings: 2 | Serving size: 1 quesadilla

Cooking Time: 30 Minutes

This recipe can easily be multiplied. Leftovers are sort of like cold pizza (an acquired taste).

Ingredients

• 1/2 tsp olive oil
• 1/4 poblano chili (seeded and diced)
• 1 ear corn (shave kernels from the cob)
• 1/2 medium red bell pepper (seeded and julienned)
• 1/4 tsp ground cumin
• 1/8 tsp salt
• 1 Tbsp cilantro leaves (chopped)
• spray oil
• 4 corn tortillas
• 2 ounces Monterey jack cheese (shredded)

Heat the olive oil in a large non-stick skillet over medium heat and add the chili. Cook for about 3 - 5 minutes until soft.

Add the corn and increase the heat to medium-high. Cook the corn kernels, tossing frequently, until they begin to brown.

Add the green onions and cook for about 3 minutes.

Add the red pepper, cumin and salt and cook for 5 minutes until the red pepper begins to soften.

Turn off the heat and add the cilantro and toss until blended into the vegetable mixture.

Preheat oven to 350°F. Place a large non-stick cookie sheet inside while the oven is preheating. After it is hot, spray the cookie sheet lightly with oil and place 4 flour tortillas on top of the cookie sheet.

Top each tortilla with the 1/4 of the corn mixture and then 1 ounce of shredded Monterey jack cheese.

Place a tortilla on top of the corn and cheese forming the quesadilla. Spray very lightly with oil. Return the cookie sheet to the oven and turn on the broiler.

Cook for about 3 - 5 minutes on each side. Turn at least once.