Mozzarella, Basil, and Corn Quesadilla

Total prep/cook time: ~15 min. Serves 4.

*Vegetarian

Ingredients:

• 3 whole tomatoes, chopped
• 1 cup canned corn
• 1 cup fresh basil leaves, cut into ribbons
• 8 whole wheat tortillas
• 1-1/3 cups shredded mozzarella cheese
• Pepper to taste

Directions:

1. Rinse corn in a strainer; add chopped tomatoes. Allow juices to drip out for a few minutes, pressing on the mixture to make sure most of the moisture gets out.
2. Preheat a skillet or a Panini press to medium-high heat.
3. Top a tortilla with the tomato mixture. Top with cheese and basil leaves, and place the other tortilla on top. Grill for a few minutes on each side until cheese is melted and outside of tortilla is toasted/grilled.
4. Let cool for a few minutes, then cut into wedges and serve!

More ideas like this:

Get creative with your quesadillas! You don’t have to stick with the typical south-of-the-border flavors – try a Mediterranean-inspired quesadilla with roasted red peppers, spinach, feta, mozzarella and chicken, or an Italian-inspired quesadilla with pizza sauce, cheese, and your favorite pizza toppings. The possibilities for what you can stick in a tortilla are endless; just make sure you get plenty of veggies in there!

Nutrition Information (per 1 serving):

Total calories: 425 cal
Total fat: 15 g

Saturated fat: 7.5 g

Sodium: 928 mg

Total carbs: 56 g

Dietary fiber: 8 g

Protein: 19 g