We have been making these every week for months. I’m sorry I’m just now sharing them with you, because they are my favorite, go-to lunch. Sweet bell pepper and corn play nicely with creamy Monterey Jack cheese. Avocado tossed in a little lime and sprinkled with salt and pepper rounds the dish out.

Almost as good as the flavor is the fact that these are ready in 20 minutes – chopping and all. Now, what are you waiting for?

Corn and Red Pepper Quesadillas
Serves 2

Ingredients:
2 whole wheat tortillas
1 tbsp. extra virgin olive oil
1 scallion, sliced
1/2 of a red pepper, finely diced
1/4 c. frozen corn
1/4 cup Monterey Jack, finely grated
1 avocado, cubed
Juice from 1/2 a lime
Salt and freshly cracked pepper

Directions:
Heat the olive oil in a non-stick skillet over medium heat. When warm, add the scallion and red pepper. Season with salt and pepper, stirring occasionally. When the pepper is soft, add the corn. Cook for a few minutes.

Split the vegetables between the two tortillas, covering half of each. Top each with 2 tbsp. Monterey Jack cheese .

Fold the tortilla on itself, making a half moon. Add both quesadillas to the pan and cook for a few minutes on each side until golden brown.

Place the cubed avocado in a separate bowl. Squeeze on lime juice and season with salt and pepper. Toss together. Top each quesadilla with the seasoned avocado and enjoy.