8 (6-inch) flour tortillas (I used Ole Mexican Foods, Tortilla Wraps, High Fiber, Low Carb)
1/2 teaspoon olive oil
1 medium red onion, finely chopped
1 large red bell pepper, thinly sliced
1 cup frozen corn kernels (I used whole kernel corn from a can, not frozen)
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/4 cup chopped cilantro (I used 1/8 cup dried cilantro)
1 1/2 cups shredded reduced-fat Monterey Jack or cheddar cheese (I used Colby Jack, full-fat, because that’s what I had in the fridge)
1 1/2 cups salsa
1/4 cup reduced-fat sour cream
- Adjust the oven racks to divide the oven into thirds. Pre-heat oven to 375 degrees. Arrange 4 of the tortillas on a baking sheet.
- Heat a non-stick skillet over medium heat. Swirl in the oil, then add the onion and pepper. Sauté until softened, 6 minutes. Stir in the corn, cumin, and oregano; cook until the vegetables are tender-crisp, 4 minutes more. Remove from the heat; stir in the cilantro.
- Sprinkle half of the cheese evenly over the tortillas on the baking sheet, leaving a 1/2 inch border. Spoon the vegetable mixture on the top, dividing evenly among the tortillas and spreading level. Sprinkle on the remaining cheese and top with the 4 remaining tortillas, pressing lightly on top
- Bake until golden brown and the cheese is melted, 10 minutes, rotating the baking sheet halfway through. Cut each quesadilla into 8 wedges and serve with salsa and sour cream.
Recipe: Weight Watchers 50th Anniversary Cookbook, pg. 194