Crispy Cabbage and Sweet Corn Quesadillas

Ingredients

• Fresh cilantro (1 bunch, chopped)
• Sour cream (1 cup)
• Cheddar cheese (2 cups, shredded)
• Flour tortillas (8)
• Salt and pepper (to taste)
• Chili powder (1 teaspoon)
• Cumin (1/2 teaspoon)
• Olive oil (2 tablespoons)
• Garlic (2 cloves, minced)
• Onion (1, finely chopped)
• Red bell pepper (1, diced)
• Corn kernels (1 cup, fresh or frozen)
• Cabbage (2 cups, shredded)

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic to the skillet, sautéing until fragrant, about 2 minutes.
3. Add the cabbage, corn, red bell pepper, cumin, chili powder, salt, and pepper to the skillet. Continue to cook, stirring frequently, until the cabbage is wilted and the vegetables are tender, about 8-10 minutes. Once done, remove the skillet from the heat and set aside.
4. In a separate skillet heated over medium heat, place a tortilla and sprinkle one half with shredded cheese.
5. Place a generous spoonful of the cabbage and corn mixture onto the same half of the tortilla sprinkled with cheese.
6. Fold the tortilla in half to create a half-moon-shaped quesadilla.
7. Cook for 2-3 minutes on each side, or until the tortilla is golden and crispy, and the cheese has melted thoroughly.
8. Repeat the process with the remaining tortillas and filling.
9. Serve the quesadillas hot, garnished with fresh cilantro and a dollop of sour cream on top.