Coumadin Safe Corn Quesadillas
Servings
2Serving size
1 quesadillaThis recipe can easily be multiplied. Leftovers are sort of like cold pizza (an acquired taste).
Ingredients
| 1/2 tsp. Olive oil |
| 1/4 pepper Poblano Pepper (seeded and diced) |
| 1 large ear Corn, sweet, yellow, raw (shave kernels from the cob) |
| 1/2 medium (approx 2-3/4 inch long, 2-1/2 dia.) Red bell peppers (seeded and julienned) |
| 1/4 tsp.. Ground cumin |
| 1 tsp. Chili powder |
| 1/8 tsp. Salt |
| 1/2 cup Water |
| 2 Tbsp. Coriander (cilantro) leaves, raw (chopped) |
| 1 spray Spray olive oil |
| 4 tortilla, medium (approx 6 inch dia) Corn tortillas |
| 2 Ounces Reduced fat monterey jack cheese (shredded) |
Instructions
Add the corn and increase the heat to medium-high. Cook the corn kernels, tossing frequently, until they begin to brown.
Add the red pepper and cook for about 3 minutes.
Add the cumin, chili powder, salt, and pepper and cook for 2 minutes stirring continuously.
Add the water and cook for about 7 to 10 minutes. Stir occasionally.
When the water is evaporated, turn off the heat and add the cilantro. Toss until blended into the vegetable mixture.
Preheat a non-stick griddle or pan over medium-high heat.
After it is hot, spray lightly with oil and place 2 corn tortillas in the pan.
Top each tortilla with the 1/4 of the cheese and then 1/2 of the corn mixture. Top the corn mixture with the remaining cheese.
Place another tortilla on top of the corn and cheese, forming the quesadilla. Spray very lightly with oil.
Cook for about 5 minutes on each side, pressing down to allow the cheese to melt into the corn, holding the quesadilla together. Turn at least once.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is one of those recipes that wouldn’t be possible without a non-stick pan and spray oil. The quesadillas that you get at Mexican restaurants are greasy because they use so much oil on the griddle (and no one is really paying attention to your arteries).