CORN QUESADILLAS

CORN QUESADILLAS 1-1/2 cups shredded Monterey Jack or pepper jack cheese 1 cup fresh or frozen corn 3 green onions, thinly sliced 1/4 cup chopped fresh cilantro 2 tablespoons sour cream 1 tablespoon minced chipotle peppers in adobo sauce 4 flour tortillas (8 inches) 1 teaspoon canola oil Guacamole, optional Place the first six ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of two tortillas with 1/2 teaspoon oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil. Place a large nonstick skillet over medium heat. In two batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with guacamole.