EGG AND CORN QUESADILLA

Egg and Corn Quesadilla image

For a deliciously different breakfast or brunch, try this excellent quesadilla. It's also great for a light lunch or supper. Corn is a natural in Southwestern cooking and a tasty addition to this zippy egg dish. -Stacy Joura, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 6-8 servings.

Number Of Ingredients 16

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Ingredients

1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons olive oil
1 garlic clove, minced
3 cups fresh or frozen corn
1 teaspoon minced chives
1/2 teaspoon dried cilantro flakes
1/2 teaspoon salt
1/4 teaspoon pepper
4 large eggs, lightly beaten
4 flour tortillas (10 inches)
1/2 cup salsa
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded part-skim mozzarella cheese
Additional salsa and sour cream, optional

Steps:

In a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the corn, chives, cilantro, salt and pepper. Cook until heated through, about 3 minutes. Stir in eggs; cook until completely set, stirring occasionally. Remove from the heat. , Place one tortilla on a lightly greased baking sheet or pizza pan; layer with a third of the corn mixture, salsa and sour cream. Sprinkle with a fourth of the cheeses. Repeat layers twice. Top with the remaining tortilla and cheeses. , Bake at 350° for 10 minutes or until the cheese is melted. Cut into wedges. Serve with salsa and sour cream if desired.

Nutrition Facts : Calories 387 calories, Fat 20g fat (10g saturated fat), Cholesterol 149mg cholesterol, Sodium 621mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 6g fiber), Protein 16g protein.