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Prep and Cook Time:

19 min.
4 (10-in.) flour tortillas
1 can (15-oz.) corn, drained
1-1/2 cups shredded Monterey Jack cheese
2 medium roma tomatoes, seeded and diced


Preheat oven to 350F. Spray 2 baking sheets with vegetable cooking spray.
Place tortillas on prepared baking sheets.
Evenly sprinkle each tortilla with corn, cheese and tomatoes.
Bake for 4 minutes, or until cheese begins to melt and tortilla is still pliable.
Fold tortilla in half.
Carefully flip tortilla over, and bake another 5 minutes.
Cut each quesadilla into 4 wedges; serve warm.

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