Four 7-8 inch flour tortillas
rounded cup of corn kernels, fresh or frozen/thawed
3/4 tsp dried oregano
salt and pepper to taste
1-1/4 cup grated Stella Fontinella cheese
Oil for pan
Heat an 8 inch skillet over medium heat. Pour in about 1/2 Tbsp oil, add the corn, oregano, salt and pepper. Cook, stirring frequently, for 4-5 minutes. Remove from heat and place corn mixture into a small bowl and allow to cool.
Wipe out the skillet.
Once corn is cooled, lay 2 tortillas on a cutting board. Scatter 1/4 of cheese on each tortilla in an even layer almost to edge. Place 1/2 of corn mixture on each tortilla. Then, scatter remaining cheese evenly on top of the corn mixture. Cover each with the remaining tortillas.
Meanwhile, heat the skillet over medium to medium-high heat. Add 1 Tbsp of oil and swirl to coat. Place 1 of the quesadillas into the skillet, being careful not to spill cheese or corn. Allow to cook until golden brown on the bottom. Using a plate large enough to cover the skillet, flip it over so that the quesadilla is now on the plate. Add another Tablespoon of oil and swirl. Slide the quesadilla back into the skillet and cook until golden brown on the uncooked side. Using a spatula, slide onto a cutting board and let cool while you cook the other quesadilla. Cut the first one and place on a serving dish, then cut the second after it has cooled a couple of minutes. Serve.
These can be served with salsa, guacamole, sour cream, but I like them just plain the best.