Kitchen Gear

• Large Plate
• Measuring cups
• Box Grater
• Measuring Spoons
• Skillet Heatproof Spatula
• Pot Holders
• Serving Plate

Ingredients

• 4 6-inch corn tortillas
• 1⁄2 cup shredded cheddar, Monterey Jack, or Mexican-blend cheese
• 1⁄2 cup corn kernels, fresh, or frozen and thawed, or canned and drained
• 2 teaspoon vegetable oil
• Salsa, hot sauce, and/or plain yogurt for serving

Instructions

1. Put one tortilla on the large plate and sprinkle 1⁄4 cup shredded cheese over it, then add 1⁄4 cup corn kernels. Top with a second tortilla.
2. Put the skillet on the stove and turn the heat to medium. When the skillet is hot, add 1 teaspoon oil.
3. Carefully add the filled tortilla to the hot skillet and cook until the bottom is lightly browned and the cheese is gooey, about 2 minutes. Using the spatula, turn the tortilla over and cook another 2 minutes. Move the cooked quesadilla to the serving plate.
4. Repeat with the remaining tortillas, cheese, corn, and oil. Serve right away.