By Christina Stanley-Salerno
When you’re pregnant, you never know when hunger pangs are gonna hit. This quesadilla recipe makes a quick and delicious snack. Pair it with a salad as a scrumptious light lunch!
Active time: 10 minutes
Total time: 10 minutes
3/4 cup reduced fat sour cream
¼ cup cilantro, finely chopped
1 small tomato, seeded and diced
¼ cup olive oil
4 10-inch flour tortillas
10-ounce package of frozen corn, thawed and drained
1 small jalapeno pepper, seeded and diced
1 ½ cups of shredded cheddar cheese
Salt and pepper to taste
1. Heat a grill or skillet over low heat and lightly oil.
2. In a small bowl, combine sour cream, cilantro, and tomato. Stir to combine and place in refrigerator until ready to serve.
3. In a medium bowl combine, corn, cheddar, jalapeno, and salt and pepper. Place tortillas on a work surface and sprinkle half of the tortilla with about 1/3 cup of cheese mixture. Fold top half of tortilla over to close.
4. Grill tortillas until golden brown and cheese is melted, approximately 6 minutes. Cut into wedges and serve immediately with sour cream dipping sauce.
Makes 4 servings