Corn Quesadillas

2 Tbl vegetable oil

1 cup onion, chopped

3 cloves garlic, minced or pressed

1 1/2 tsp ground cumin

1 tsp ground coriander

1/4 tsp cayenne

1 green pepper, chopped

1 medium tomato, chopped

2 cups corn, fresh or frozen

salt to taste

grated cheese

tortillas

Sauté the onions, garlic, cumin, coriander and cayenne in oil until onions are translucent. Be careful not to bun the spices. Add the peppers, tomato and corn. Simmer until corn is just tender.

Spread filling on half of each tortilla, fold and cook in oiled fry pan until tortillas are nicely browned. Best served right out of the pan but can be kept warm in a 250 oven while cooking the rest.