Recipe by RACHEL BADGER
"Cheese and corn are sandwiched between two grilled tortillas in this easy appetizer. A slice of tomato adds color and flavor. Cut the tortillas into wedges to serve. Try different cheeses for a varied snack."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (8 inch)
whole kernel corn, drained
shredded Colby-Monterey Jack cheese
Very easy and quick to put together for a snack! I used a Mexican blend cheese and seasoned my tomato with a bit of cumin and chili powder. These were delicious with a side of homemade salsa and sour cream!
This was just okay. The family didn't like the corn in it but that is just personal taste. I happened to like the corn. There is just nothing special about these. They were actually kind of bland. I put the tomato inside instead of on top so that it would be easier for the kids to eat. I agree with others though, bland and if I make them again I'll be spicing them up a bit.
Ok, I never give 5 stars to anything I have to tweak. But, with a little work, these are really very good. I took the basic set-up, and altered it. The original recipe was way too bland for our tastes.
I layered the first tortilla with a Mexican blend cheese, and a Monterey-Jack jalepeno cheese, then salsa, then more cheese. The cheese on both sides helps the tortillas stay together when you flip them. Cook over a very low heat so the cheese gets melted and the tortilla doesn't burn, then serve with sour cream.
I made these as a side dish for the aztec chicken recipe also found on this site. My family loved them. They also used them to spoon up the main dish. I made them ahead of time and then just heated them up in the oven and then served them with a cup of salsa.
The kids I babysit for love these. Tara
I used leftover cheesey corn from this site, which made this very good.
These were good! I used all cheddar since thats all I had on hand I also added the tomato to the inside instead of on top. The corn really added a nice sweetness to balance the inferno chili I made for dinner.
My husband loves this recipe. He cuts leftover grilled corn off of the cob for an added sweetness and smokey flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 97
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Quick-and-easy cheese enchiladas are smothered in chili-cheese sauce.
This casserole is everything you love about breakfast in one dish.
See how to make super-simple cheesy potato casserole.