Ingredients
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1 bunch green onions
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1 cup cilantro
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2 cups frozen corn, thawed
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1 cup cherry tomatoes
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1 lime
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1 (15.5 oz) can red kidney beans
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1 cup shredded reduced-fat mozzarella cheese
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2 cups reduced-fat shredded cheddar
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2 slices ham
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8 10-inch flour tortillas
Steps
1
Slice the scallions and place half in a large bowl. Set the remaining half aside. Chop the cilantro and divide in half. Add half to the scallions and set the remainder aside. Add the corn to the bowl with the scallions and cilantro. Halve the cherry tomatoes diagonally and add them to the bowl. Juice the lime into the bowl, season with salt and pepper and stir until combined.
2
In a separate bowl, add the beans and shredded cheese. Add the rest of the cilantro and green onions. Dice the ham and add to the bowl. Toss mixture together with a fork.
3
Place a tortilla in a skillet and cover with ¼ of the cheese mixture, then top with another tortilla and grill for about 3 min., or until cheese begins to melt. Carefully flip and cook the other side on medium heat until golden brown.
4
Continue this process with the remaining 3 quesadillas. Keep warm under aluminum foil or in a warmed oven. Cut the quesadillas into wedges and serve with the tomato and corn salad.
Tips
Quesadillas can also be prepared in a grill pan.
Comments
Like it spicy? Add a few pickled jalapeño peppers to the cheese mixture.