CHEESE & CORN QUESADILLAS

When money is really tight here’s a recipe that uses ingredients you might have sitting in your fridge and pantry…

What you’ll need-

4 (10-in.) flour tortillas

1 can (15-oz.) corn, drained

1-1/2 cups shredded Monterey Jack cheese or cheese of your choice

2 medium tomatoes, seeded and diced

Preheat oven to 350°F.

Spray two baking sheets with vegetable cooking spray.

Place the tortillas on prepared baking sheets.

Sprinkle each tortilla with corn, cheese and tomatoes.

Bake the tortillas for five minutes or until cheese begins to melt and tortilla is still pliable.

Fold the tortilla in half, turn it over and bake for about another five minutes.

You can eat them as is or cut them into wedges.

If there any leftovers they make a great snack or even lunch with some leftover rice.