Heat a large skillet over medium-high heat. Add the oil and then stir in the corn. Cook for 2 to 3 minutes or until corn is tender. Season with salt and pepper. Set aside to cool.
Spread half of the cheese on top of 4 tortillas. Top with the corn. Add a final layer of cheese and gently spread the filling evenly around each tortilla. Top with the remaining tortillas.
Heat a large skillet or griddle over medium-high heat. Place a filled tortilla on the pan, and cook the tortilla for about 3 minutes or until the bottom is golden. Carefully flip the quesadilla and cook for another 2 to 3 minutes until the second side is golden and the cheese is completely melted.
Remove from the pan and repeat with the remaining quesadillas. Allow each to cool for a few minutes before cutting into 4 to 6 pieces.
Salsa, guacamole and sour cream.
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