Meals Matter

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Contributed By: Hilary
Hilary

Jazz up the classic cheese quesadilla, with flecks of colorful peppers and corn kernels. Make them ahead and serve at room temperature, or set up an assembly line "grillside" and let guests select their own blend of cheese and "confetti."

Ingredients

12 Soft corn tortillas

1 cup (4 ounces) shredded part-skim Monterey Jack cheese

1 cup (4 ounces) shredded part-skim Colby cheese

1/2 cup Fresh corn kernels or black beans

1/2 cup Coarsely chopped cilantro

1 Red bell pepper, finely minced

1 Jalapeno pepper, finely minced

Preparation

Preheat large skillet over low heat. Line up 6 tortillas. Divide cheese, corn, cilantro and peppers between the tortillas, then cover each with a second tortilla. Place a tortilla on the dry skillet or grill and warm until cheese is melted and tortilla is slightly golden, about 3 minutes. Flip and cook other side until golden, about 1 minute. Cut into wedges and serve. Repeat with remaining quesadillas. Serve each wedge with a dollop of cilantro yogurt "sour cream."

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