My cheesy corn quesadillas take only minutes going from skillet to table. They make craveable leftovers for brown bag lunches, so pack the salsa, too. Darlene Brenden, Salem, Oregon.
1.5 cup Shredded monterey jack or pepper jack cheese
1 cup Fresh Or Frozen Corn
3 Green Onions, Thinly Sliced
0.25 cup Chopped Fresh Cilantro
2 tablespoon Sour cream
1 tablespoon Minced chipotle peppers in adobo sauce
4 Flour Tortillas
1 teaspoon Canola oil
Guacamole, optional
Nutrition value
126
calories per serving
2 g Fat5 g Protein21 g Carbs9 g FiberOther
Current Totals
2 g Fat
5 g Protein
21 g Carbs
9 g Fiber
MacroNutrients
Carbs
21 g
Protein
5 g
Fiber
9 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
100 mg
Iron
2 mg
Vitamin A
370 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
82 mcg
Vitamin B12
0 mcg
Vitamin C
33 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
52 mg
Manganese
1 mg
Phosphorus
71 mg
Selenium
1 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
