1cupcorn kernelsfresh, frozen (thawed), or canned (drained)
1/2cupblack or pinto beanscanned or cooked, drained
1/2cupcilantro, chopped
1carrot, shredded
1bell pepper, finely chopped
1jalapeno pepper, finely choopedoptional
Cilantro Yogurt Dip
2cupsnonfat yogurt
1/4 cupcilantro, finely chopped1/
1/2tspsalt
Instructions
Preheat large skillet over low heat (250 degrees in an electric skillet).
Divide cheese, corn, beans, cilantro, shredded carrots and peppers between the tortillas, covering about half of each tortilla. Fold each tortilla in half over the filling.
Place one or two folded tortillas on a dry skillet and heat until cheese is melted and tortilla is slightly golden, about 3 minutes.
Turn over and cook other side until golden, about 1 minute.
Remove to a plate and repeat until all tortillas are heated.
Mix together nonfat yogurt, cilantro and salt to make the dip.
Cut each quesadillas into wedges and serve immediately with the dip.
Refrigerate leftovers within 2 hours.
Notes
One large ear of corn makes about 1 cup of cut corn.