A flavorful and easy-to-make quesadilla recipe featuring a cheesy corn filling with a hint of spice.
Combine the sweet corn, shredded cheddar cheese, shredded Monterey Jack cheese, chunky salsa, and fresh cilantro in a mixing bowl.
Mix the ingredients thoroughly to ensure even distribution of flavors.
Spread the prepared filling evenly over half of each flour tortilla.
Don't overfill the tortillas to prevent spillage during cooking.
Fold each tortilla in half, pressing gently to seal the edges.
Pressing gently helps the filling stay in place while cooking.
Heat a 10-inch skillet over medium heat and cook each quesadilla for about 1-2 minutes per side until golden brown and the cheese is melted.
Use a spatula to carefully flip the quesadillas to avoid spilling the filling.
Serve the quesadillas warm with additional chunky salsa on the side.
Cut the quesadillas into wedges for easier serving.
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