Sweet Corn Quesadillas

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8 teaspoon small (or fajita-style) tortillas

2 teaspoons olive oil

1 1/2 cups (6 ounces) grated Monterey Jack

1/2 small red onion, thinly sliced

2 cups corn kernels (fresh, or frozen and thawed)

2 jalapeƱos, seeded and finely chopped

1/2 cup fresh cilantro leaves

Sour cream and salsa (optional)

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