Ingredients:
1/4 teaspoon olive oil
6 inches corn tortillas
cooking spray
1/3 cup fresh corn or 1/3 cup frozen corn kernels, thawed
1 tablespoon chopped red onions
1 1/2 teaspoons sun-dried tomatoes
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
1/4 cup shredded smoked mozzarella cheese
Directions:
Pour oil into one side of 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, saute 1 minute.
Add to the corn mixture.
Place one tortilla, oiled side down in hot skillet. Sprinkle 2 Tbs cheese over tortilla, top with corn mixture.
Sprinkle with remaining 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.
Servings: 1
Time preparation: 6 min.
Time total: 13 min.