Cheese and corn are sandwiched between two grilled tortillas in this easy appetizer. A slice of tomato adds color and flavor. Cut the tortillas into wedges to serve. Try different cheeses for a varied snack.
INGREDIENTS (for 4 servings):
- 2 (8 inch) flour tortillas
- 2 tablespoons whole kernel corn, drained
- 4 ounces shredded Colby-Monterey Jack cheese
- 1 tomato, sliced
Heat a flat grill or skillet to 350 degrees F (175 degrees C).
Layer a tortilla with the corn and cheese. Place the second tortilla on top.
Heat until the cheese is melted and both tortillas are slightly brown. Top with the tomato slice and serve.