Jalapeno, Corn and Cheddar Quesadillas

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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 


When you’re pregnant, you never know when hunger pangs are gonna hit. Quesadillas to the rescue!

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