Recipe for Vegetable Quesadillas with Fiesta Corn Salsa 
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Yield:
6
Ingredients:
Amount Ingredient
2 can corn with red and green peppers (15 1/4 oz ea),
drained and divided
1 sm jalapeno pepper (optional), seeded,
and minced
3 tbl minced purple onion
1 sm tomato peeled, seeded,
and diced
2 tbl lime juice
1 tbl olive oil
1 pkt Southwestern pinto beans and rice (8 oz), cooked
6 x flour tortillas - (8" dia)
1/2 cup shredded Monterey Jack cheese with peppers (6 oz)
----------------- TOPPINGS ----------------
Sour cream
Instructions:
Instructions: Stir together 1 can corn, jalapeno pepper, if desired, and next 4 ingredients. Cover and chill.

Stir together pinto beans and rice mixture and remaining 1 can corn. Place 1/2 cup mixture on each flour tortilla; sprinkle evenly with 1/4 cup shredded Monterey Jack cheese, and fold tortilla in half.

Cook quesadillas in a nonstick skillet coated with vegetable cooking spray over medium-high heat about 2 minutes on each side or until cheese melts. Serve with corn salsa and desired toppings.

This recipe yields 6 servings.

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