Spicy Corn Quesadillas - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 carrot, grated
1 fresh jalapeno pepper, seeded and minced
3 cups corn, fresh,frozen,or canned cut
2 teaspoons ground cumin
1 teaspoon ground coriander
1 -2 teaspoon chopped fresh cilantro
salt and pepper
1 1/2 cups monterey jack cheese or 1 1/2 cups cheddar cheese (I use half of each)
8 flour tortillas (8-10 inch)

Preparation

Let the oil heat in a large skillet.
Add the onion and garlic; saute for 5 minutes or until the onion is softened.
Add in the carrot; saute for 2 mintues.
ADd the jalapeno pepper, corn, cumin, coriander, and cilantro; stir to combine.
Cover and cook for 3-4 minutes; stir often.
Add salt and pepper to taste; remove skillet from heat.
Add in the cheese; stir.
Cover and let stand for a minute or two, until the cheese is partly melted.
Spread 1/8 of the filling onto the lower half of each tortilla--leave 1/2 inch border from the edge.
Fold the plain half of the tortilla over the filling.
Place the quesadilla in a heated, lightly oiled skillet and cook 2-3 minutes on each side or until the cheese is melted and filling is heated.
Cut into wedges and serve.