Barbecue Riblet and Corn Quesadillas
Recipe from MorningStar Farms


Barbecue Riblet and Corn Quesadillas

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Ingredients
  • 1   pouch
    Morningstar Farms® Hickory BBQ Riblets
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  • 1   teaspoon
    butter or margarine, divided
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  • 2 
    9-to 10-inch flour tortillas, divided
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  • 1/4   cup
    shredded Monterey Jack cheese, divided
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  • 1/4  cup
    frozen corn kernels, thawed, divided
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  • 2   tablespoons
    canned green chile peppers, drained, divided
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  • 1/4 cup  cup
    shredded Cheddar cheese, divided
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  • 2   tablespoons
    fat-free sour cream
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  • 1  tablespoon
    sliced green onion
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Directions
1.
Cook MORNINGSTAR FARMS HICKORY BBQ RIBLETS according to package directions. Cut riblets into bite-size pieces. Set aside.
2.
In large nonstick skillet melt 1/2 teaspoon of the butter. Place 1 of the tortillas in skillet. Top half of the tortilla with 2 tablespoons of the Monterey Jack cheese, 2 tablespoons of the corn and 1 tablespoon of the chile peppers. Layer half of the riblet pieces and 2 tablespoons of the Cheddar cheese over peppers. Fold tortilla over cheese. Cook, over medium-low heat for 3 to 4 minutes or until golden brown and cheese melts, turning once. Remove from skillet. Repeat with remaining butter, tortilla, Monterey Jack cheese, corn, chile peppers, riblet pieces and Cheddar cheese.
3.
Cut each quesadilla into 4 wedges. Spoon small dollops of sour cream on top. Sprinkle with green onion.
Nutrition information
Calories 490, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 25 mg, Sodium 1080 mg, Carbohydrate 62 g, Fiber 5 g, Sugars 15 g, Protein 22 g. Daily Values: Vitamin A 6%, Vitamin C 8%, Calcium 10%, Iron 15%. Percent Daily Values are based on a 2,000 calorie diet
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