Korean Cheese Corn Quesadillas

Preparation

1. Make the Filling: In a medium bowl, combine the drained corn, mayonnaise, and shredded mozzarella cheese. Season generously with salt and pepper. Mix until everything is evenly combined.

2. Assemble the Quesadilla: Place a nonstick skillet over medium heat and melt one tablespoon of butter. Lay one tortilla flat in the skillet. Spread half of the corn mixture evenly over the tortilla, leaving a small border around the edge. Press a second tortilla on top to seal.

3. Cook: Cook for 2-3 minutes, until the bottom tortilla is golden brown and crispy. Carefully flip the quesadilla using a spatula. Cook for another 2-3 minutes on the second side until golden and the cheese inside is melted.

4. Repeat: Transfer the first quesadilla to a cutting board. Repeat the process with the remaining butter, tortillas, and filling.

5. Serve: Slice each quesadilla into quarters and serve immediately while hot and crispy. Enjoy