Corn, Tomato and Roasted Pepper Quesadilla

Appetizers

INGREDIENTS

4 tortillas
1/2 cup of corn kernels (fresh or a from a can)
1-2 tomatoes, sliced
12 ounce jar of roasted peppers cut in quarters
1 cup of grated Cheddar cheese

DIRECTIONS

1. Preheat oven to 450°.

2. Lightly grease 2 jelly-roll pans and place 2 tortillas on each pan.

3. Sprinkle each tortilla with 1/4 cup cheddar cheese (keep cheese 1/2-inch away from the edges).

4. Add 1/4 cup of corn kernels, 2-3 slices of tomato and 2-3 pieces of roasted pepper per tortilla.

5. Top each with another 1/4 cup of cheese. Cover with another tortilla.

6. Bake for 6-8 minutes until golden brown and cheese is melted. Cut in quarters to serve.