Cabbage and Corn Quesadillas

Ingredients

• Fresh cilantro - 1/4 cup, chopped
• Sour cream - 1/2 cup
• Cheddar cheese - 1 cup, shredded
• Flour tortillas - 8
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1, diced
• Red bell pepper - 1, diced
• Corn kernels - 1 cup
• Cabbage - 4 cups, thinly sliced

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add the onion and garlic, and sauté until fragrant, about 2 minutes.
3. Add the cabbage, corn, red bell pepper, cumin, chili powder, salt, and pepper. Cook until the cabbage is wilted and the vegetables are tender, about 8-10 minutes.
4. Remove the skillet from heat and set aside.
5. Heat a separate skillet over medium heat.
6. Place a tortilla in the skillet and sprinkle with shredded cheese.
7. Spoon a generous amount of the cabbage and corn mixture onto one half of the tortilla.
8. Fold the tortilla in half to create a quesadilla.
9. Cook for 2-3 minutes on each side, or until the tortilla is crispy and the cheese is melted.
10. Repeat with the remaining tortillas and filling.
11. Serve the quesadillas hot, topped with sour cream and fresh cilantro.