Name: Fontina, Corn and Jalapeño Quesadillas
Yield: Serves 4
Ingredients: 2 teaspoons olive oil; 1 cup frozen corn kernels, thawed; 2 jalapeño chilies, seeded, minced; 1 teaspoon dried oregano, crumbled; Olive oil; 8 7-inch flour tortillas; 2 cups grated Fontina cheese (about 8 ounces)

Recipe information

Yield
Serves 4

Ingredients

2 teaspoons olive oil

1 cup frozen corn kernels, thawed

2 jalapeño chilies, seeded, minced

1 teaspoon dried oregano, crumbled

Olive oil

8 7-inch flour tortillas

2 cups grated Fontina cheese (about 8 ounces)

Preparation

Step 1
Heat 2 teaspoons oil in heavy medium skillet over medium heat. Add corn, chilies and oregano and sauté 2 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.)
Step 2
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.

TagsQuesadilla Corn Vegetable Jalapeño Chile Oregano Herbs & Spices Fontina Cheese Dairy Main Dinner Lunch Nut Free Vegetarian Quick Easy Saute Bon Appétit

Recipe notes

The Most-Saved Recipes in the Epicurious App This Week

Like Greek lemon potatoes and gochujang chicken stir-fry.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.