Quesadillas are satisfying and comforting. Their so quick to make simply with ingredients commonly founfd in your freezer or pantry, making them ideal for a quick lunch or snack, the fillings can be left to your imagination. I love Fontina because of the flawless way it melts, but any cheese of your choice will be great.
8 7″ flour tortillas
1/2 lb grated Fontina cheese, grated1 Chipolte chili in adobo sauce, finely chopped( I use at least 2)
2 teaspoons fesh oregano, chopped, or 1 teaspoon dried, crumbled
1 cup frozen corn kernels, thawed
2 teaspoons olive oil plus more for brushing skillet
Heat a skillet and add 2 teaspoons oil. Add corn, oregano and salt. Stir for 2 minutes and stir in the chopped chipoltle chili. Turn off heat.
Heat a 8-10inck skillet and brush with oil. Add 1 tortilla. Top with 1/2 cup cheese and 1/4 cup of corn mixture.Top with another tortilla. Cook 2 minutes per side till tortillas are light brown and cheese has melted.
Repeat till all ingredients are used up. Cool for 3-5 minutes to allow cheese to settle. Cut each totilla into 8 wedges.
Serve with salsa and sour cream (optional)