Kid-Friendly Street Corn Quesadilla

• 2 large (12-inch) flour tortillas
  
• 1 cup shredded Mexican blend or mozzarella cheese
  
• 1 (15 oz) can La Preferida Whole Kernel Corn, drained and patted dry
  
• ½ small red onion, thinly sliced
  
• 4 Tbsp La Preferida Diced Green Chiles
  
• 4 Tbsp La Preferida Taco Seasoning
  
• 1 Tbsp cooking oil
• Pinch of salt
  
• Juice of ½ lime
  
• 10 sprigs cilantro, chopped
  

Optional Sides: La Preferida Refried Beans, La Preferida Salsa Verde

1.   In a pan over medium heat, add the oil. Sauté the corn, green chiles, and onion until soft (about 2 minutes).
2.   Add taco seasoning and salt to the corn. Stir for another minute, then remove from heat and transfer to a bowl.
3.   Stir in the cilantro and lime juice. Mix well and allow to cool slightly.
4.   In a pan over medium-low heat, warm the tortillas (about 5 seconds per side), just until pliable. Remove from the pan.
5.   Sprinkle ½ cup cheese evenly onto half of each tortilla.
6.   Take the corn mixture and spread it evenly over the cheese.
7.   Fold the tortilla in half (over the filling) and press lightly to seal.
8.   Place both folded tortillas back in the pan. (If they don’t fit, do one at a time.) Cook tortillas over medium-low heat for about 2 minutes per side, using a spatula to help flip them carefully.
9.   Remove from the pan and cut each quesadilla into four wedges. Serve two wedges per person with sour cream, salsa verde, warm refried beans and seasonal fruit on the side.