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Corn And Cheese Quesadillas

Nutrition per serving    (USDA % daily values)
CAL
444
FAT
100%
CHOL
41%
SOD
36%

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Ingredients for 4 servings

eight 7- to 8-inch or four 10-inch flour tortillas (or store bought)

3 tablespoons unsalted butter, melted

2 cups grated Monterey Jack (about 1/2 pound)

1 cup cooked corn

2 fresh or pickled jalapeƱo chilies, or to taste, seeded and minced (wear rubber gloves)

guacamole and tomato salsa as accompaniments

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