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Recipe(tried): Fontina, Corn and Jalapeno Quesadillas

Misc.

Munk/Mi (11:18:46 AM) :

FONTINA, CORN AND JALAPENO QUESADILLAS
Bon App tit - March 1993

2 teaspoons olive oil
1 cup frozen corn kernels, thawed
2 jalape o chilies, seeded, minced
1 teaspoon dried oregano, crumbled

Olive oil

8 7-inch flour tortillas
2 cups grated Fontina cheese (about 8 ounces)

Heat 2 teaspoons oil in heavy medium skillet over medium heat. Add corn, chilies and oregano and saut 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.

MsgID: 31834
Shared by: Munk/MI
In reply to: Recipe: Recipes Using Corn - 1999-07-10
Board: Daily Recipe Swap at Recipelink.com
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