Vegtable Chicken Quesadillas

8 (6-inch) flour Tortillas
1/2 teaspoon olive oil
1 medium red onion, thinly sliced
1 large red bell pepper, thinly sliced
1 cup frozen corn kernels
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/4 cup chopped cilantro
1 tablespoon fresh lime juice
1 1/2 cups shredded reduced fat Monterey Jack or cheddar cheese.
1 1/3 cups salsa
1/4 cup reduced-fat sour cream.

Heat the oven to 375. Heat a nonstick skillet over medium heat. Swirl in the oil, then add the onion and pepper. Saute until softened, 6 minutes. Stirl in the corn, cumin, and oregano; cook until the vegetables are tender-crips, 4 minutes or more. Remove from the heat; stir in the cilantro and lime juice.
Sprinkle half of hte cheese evenly over the tortillas on the baking sheet, leaving a 1/2 inch border. Spoon the vegetable mixture on top, dviding evenly amoun the tortillas and spreading level. Sprinkle on teh remaining cheese and top with the 4 remaining tortillas, pressing lightly on top.

Bake until golden brown and the cheese is melted about 10 minutexs. Cut each quesadilla into 8 wedges and serve with salsa and sour cream.

Number of Servings: 4

Recipe submitted by SparkPeople user RACHELSCLOSET.