Corn and Sun-Dried Tomato Quesadilla with Smoked Mozzarella

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 2 6-inch corn tortillas ()
• 0.3 cup ears corn fresh thawed
• 0.3 teaspoon olive oil 
• 1 tablespoon onion red chopped
• 0.1 teaspoon salt 
• 1 ounce mozzarella cheese smoked shredded
• 1.5 teaspoons sun-dried olives 

Equipment

• bowl
• frying pan
• paper towels

Directions

1. Pour oil onto one side of a tortilla.
2. Place second tortilla over oiled side of first tortilla, and rub tortillas together to spread oil evenly over both tortillas.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
4. Add corn; cook 4 minutes or until lightly browned, stirring occasionally.
5. Place corn in a bowl.
6. Add onion, sun-dried tomato, salt, and pepper to pan; saut 1 minute.
7. Add to the corn mixture. Wipe pan with paper towels; recoat with cooking spray.
8. Heat pan over medium-high heat.
9. Place one tortilla, oiled side down, in pan.
10. Sprinkle 2 tablespoons cheese over tortilla; top with corn mixture.
11. Sprinkle with remaining 2 tablespoons cheese; top with remaining tortilla, oiled side up. Cook 2 minutes on each side or until cheese melts and tortilla is crisp.
12. Cut into 4 wedges.