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."
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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
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