These quesadillas are ideal for lunch, a picnic or cut into wedges and served as an appetizer. They are great served hot or at room temperature.
Preparation Time: 10 minutes
Cooking Time: 2 minutes, Serves 4
1 cup (250 mL) cooked Ontario Corn Kernels
1 Ontario Tomato, seeded and finely diced
Half small Ontario Greenhouse Sweet Red or Yellow Pepper, seeded
and diced
1 cup (250 mL) shredded Ontario Monterey Jack or Mozzarella Cheese
1 cup (250 mL) shredded Ontario Cheddar Cheese
1/2 cup (125 mL) diced cooked smoked Ontario Turkey
1/4 cup (50 mL) finely chopped fresh Ontario Coriander (Cilantro) (optional)
2 tbsp (25 mL) salsa
8 flour tortillas (7 to 8-inch/18 to 20 cm)
Preheat barbecue to medium heat. In medium bowl, stir together corn, tomato, red pepper, Monterey Jack and Cheddar cheeses, turkey, coriander and salsa. Lay tortillas on baking sheet. Spoon about 1/2 cup (125 mL) filling on half of each; fold over to form semicircle.
Place on barbecue, pressing top slightly; barbecue for 30 to 60 seconds. With wide spatula, carefully turn so as not to spill filling (don’t worry, a little will probably spill out). Barbecue for 30 to 60 seconds or until cheese is melted. Serve immediately, whole or cut into wedges.
Nutritional Information:
1 Serving
PROTEIN 27 grams
FAT 22 grams
CARBOHYDRATE 60 grams
CALORIES 546
