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Roasted Corn Quesadillas With Tomatillo Salsa

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Tomatillo Salsa

2 teaspoons canola oil, divided

1 cup frozen whole-kernel corn, thawed

1/4 cup diced red bell pepper

6 (6-inch) corn tortillas

1/2 cup (2 ounces) preshredded reduced-fat Mexican blend cheese

2 teaspoons minced seeded jalapeƱo pepper

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