5. Corn and Sun-Dried Tomato Quesadilla with Smoked Mozzarella

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.

Directions:

1/4 teaspoon olive oil $

2 (6-inch) corn tortillas

Cooking spray

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

Preparation

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.

Add corn;

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.

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