You are here: Home » Recipes » Sweet Corn and Baby Bella Mushroom Quesadillas Sweet Corn and Baby Bella Mushroom Quesadillas Recipe by Relish ContributorKitchen Tested Yield 4 servings A perfect recipe for sweet summer corn. PrintEmail Feel free to substitute button mushrooms or even shiitakes for the baby bellas, if you prefer. You can use the pre-shredded bags of Mexican cheese or cheddar-jack cheese combinations and add a few crumbles of white cheese or queso blanco. Ingredients 1 tablespoon olive oil1/2 medium red onion, chopped1/2 medium green bell pepper, cored, seeded and chopped1/2 medium red bell pepper, cored, seeded and chopped1 (8-ounce) package baby bella mushrooms, ends trimmed, mushrooms sliced 1/4-inch thick2 ears corn, kernels removed1 jalapeno chili, seeded and minced1/4 cup chopped cilantro8 (8-inch) whole-grain tortillas2 cups low-fat shredded cheddar or jack cheese or a combination of both1/2 cup low-fat sour cream or plain yogurt, for garnish1 cup favorite tomato salsa, for garnish Instructions Heat oil in a nonstick large saute pan over high heat. Add the onions and peppers and saute 1 minute. Add the mushrooms, corn and jalapenos, continue to saute 3 minutes longer until vegetables aretender. Add the cilantro and set aside. Place 4 tortillas on a work surface. Divide the corn mixture among the 4 tortillas. Divide the cheese evenly among the tortillas and sprinkle over the corn mixture. Top each with another tortilla pressing down gently to form a quesadilla. Spray a large nonstick skillet with no-stick cooking spray. Heat over medium heat. Heat one or two quesadilla(s) at a time in the skillet 3 minutes until golden brown. Turn and cook until golden. Repeat until all quesadillas are cooked. Cool the quesadillas. Cut into wedges. Serve with salsa and sour cream.