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Corn Quesadillas

1 Dozen 6 inch corn tortillas
2 c Monterey jack cheese; shredded
1 1/2 c Corn kernels
4 tb Flat-leaf parsley; chopped
1/3 c Mild green salsa
1/3 c Medium hot red salsa
3 tb Nonfat sour cream


Sprinkle tortilla with 1/3 cup cheese, 1/4 cup corn kernels, and 1 tsp. parsley. Top with second tortilla. Microwave, covered with wax paper, at full power for 1-1/2 minutes, or cook on hi heat in nonstick pan, turning once, until cheese is melted and corn heated through, about 3 min.

With sharp kitchen knife, cut into 4 wedges. Top wedges alternatively with about 1/2 tablespoon red and green salsa. If using, garnish with dollop of sour cream. Makes 6 main-dish servings or 24 appetizer wedges.

Variation: Cook corn kernels in a hot, dry skillet until slightly caramelized, about 4-5 minutes. Substitute cilantro for flat-leaf parsley.


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