Fontina, Corn And Jalapeno Quesadillas - cooking recipe

Ingredients

2 tsp. olive oil
1 c. frozen corn kernels, thawed
2 jalapeno chilies, seeded and minced
1 tsp. dried oregano, crumbled
olive oil
8 (7-inch) tortillas
2 c. grated Fontina cheese (about 8 oz.)

Preparation

Heat 2 teaspoons oil over medium heat.
Add corn, chilies and oregano and saute 2 minutes.
Remove from heat.
Heat clean skillet over medium heat.
Brush with oil.
Add 1 tortilla.
Cover with 1/2 cup cheese and 1/4 of corn mixture.
Top with another tortilla.
Cook until tortillas are brown and cheese melts, about 2 minutes per side.
Cut into 8 wedges.