2 tablespoons vegetable oil, divided
1/2 cup finely chopped red onion
1 cup Birds Eye® Sweet Kernel Corn
1 medium zucchini, diced (about 1/2 pound)
1 cup chopped fresh mushrooms
1 can (10 oz each) Ro*Tel® Serrano Diced Tomatoes & Green Chilies, drained well
2 tablespoons chopped fresh cilantro
6 flour tortillas (12 inch)
3 tablespoons mayonnaise or melted butter
2 cups shredded Monterey Jack cheese
|% Daily Value|
|Total Fat||30 g||46%|
|Saturated Fat||11 g||53%|
|Dietary Fiber||4 g||17%|
|Vitamin C||8 mg||14%|
|Vitamin A||865 iu||17%|
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn to skillet and cook until lightly browned, about 6 minutes, stirring occasionally. Stir in onion and continue cooking until onion is tender, about 3 minutes. Pour vegetables into a large bowl.
Return skillet to medium heat and add remaining 1 tablespoon oil. Sauté zucchini and mushrooms until tender and lightly browned, about 5 minutes. Pour into bowl with corn. Stir drained tomatoes and cilantro into vegetable mixture.
Heat an electric griddle to 300°F or a clean large skillet over medium heat. Brush one side of each tortilla with mayonnaise or melted butter. Place mayonnaise side down on griddle, sprinkle with about 1/3 cup cheese and 3/4 cup vegetable mixture. Cook until cheese is melted and tortilla is lightly browned. Fold in half and cut into 4 wedges. Repeat with all remaining tortillas, cheese and vegetables.
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