Spicy Corn Quesadillas

1 tsp. vegetable oil
1 med. onion, chopped
2 garlic cloves, minced or pressed
1 medium carrot, grated
1/4 tsp. ground cayenne pepper(to taste)
1 tsp. ground coriander
2 tsp. ground cumin
1-2 tsp. chopped fresh cilantro (to taste)
dash of salt
1/2 tsp. black pepper
1 1/2 cups of lowfat colby, monterey, or sharp cheddar cheese
8 6" tortillas

Preheat oven to 350.

Heat skillet, add vegetable oil, add onion. Cook onion on medium heat until it begins to soften, about 5 minutes. Add garlic and grated carrot, saute for 2 minutes more. Add the cayenne, corn cumin, coriander and cilantro and cook, covered, for an additional 3 or 4 minutes, stirring often. Add salt and pepper to taste. Stir in cheese, cover and let stand until cheese partially melts. Warm tortillas, then fill each of the tortillas with 1/8 of the vegetable/cheese mixture in a line going down the center of each tortilla, then fold tortilla over.

Put quesadillas on baking sheet in oven for 5 minutes, or until cheese is completely melted.

From the Moosewood Restaurant Cooks at Home, by the Moosewood Collective.

Number of Servings: 4

Recipe submitted by SparkPeople user AHUGHES798.