5. Corn and Sun-Dried Tomato Quesadilla with Smoked Mozzarella
Here's another great option if you want an appetizer for summer that carries a little heat.
You wouldn't expect the addition of mozzarella, but it really works.
Corn is a great ingredient in the summer, and this really makes the most of it.
This is a carry-around appetizer, though, so bear that in mind when you're planning the party and your menu.
1/4 teaspoon olive oil $
2 (6-inch) corn tortillas
1/3 cup fresh or frozen, thawed, corn kernels
1 tablespoon chopped red onion $
1 1/2 teaspoons sun-dried tomato sprinkles
1/8 teaspoon salt $
1/8 teaspoon freshly ground black pepper $
1/4 cup (1 ounce) shredded smoked mozzarella cheese
Pour oil onto one side of a tortilla.
Place second tortilla over oiled side of first tortilla, and rub tortillas together to spread oil evenly over both tortillas.
Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
cook 4 minutes or until lightly browned, stirring occasionally.
Place corn in a bowl.
Add onion, sun-dried tomato, salt, and pepper to pan;
sauté 1 minute.
Add to the corn mixture.
Wipe pan with paper towels;
recoat with cooking spray.
Heat pan over medium-high heat.
Place one tortilla, oiled side down, in pan.
Sprinkle 2 tablespoons cheese over tortilla;
top with corn mixture.
Sprinkle with remaining 2 tablespoons cheese;
top with remaining tortilla, oiled side up.
Cook 2 minutes on each side or until cheese melts and tortilla is crisp.
Cut into 4 wedges.