Spicy Corn Quesadillas

Amazingly good! This is perfect for a night when you don't really feel like cooking, but you want to eat at home. A quick sauté of onion (I used vidalia), carrot, garlic, and corn (I used frozen) is seasoned - mostly with cumin. The recipe instructs you to mix grated jack cheese into the vegetables, but instead I put it directly in the tortillas, and then added the topping (I did this so I could minimize my cheese consumption while giving kids plenty). I cooked these - to crisp up the tortillas - in a cast iron frying pan, and kept the first few warm in a 250˚ oven.

Everyone loved these. They are filling, but with all the vegetables, you don't feel too bad about eating so much.