Corn and Pepper Quesadilla Wedges

Incredible!

Ingredients:

1 15 ounce Ready Pie Crust

2 Tbsp Butter Or Margarine, melted

1/2 teaspooon Red Pepper

2 cups Colby Jack Cheese, shredded

1 cup Cooked Fresh Or Thawed Frozen Whole Kernel Corn

3/4 cup Sweet Red Pepper, diced

⅓ cup Green Onion, minced

1 Jalapeno Pepper, seeded and minced

top with sour cream and salsa

Corn and Pepper Quesadilla Wedges

Directions:

Unfold both pie crush sheets onto a lightly floured

baking sheet; press out fold lines. Score each sheet

into 10 wedges with a sharp knife. Combine melted

buyer and red pepper. Brush each piecrust sheet

evenly with butter mixture. Bake at 450 degrees for 8

to 10 minutes or until lightly browned. Cut one

piecrust sheet through scored lines and set aside.

Combine cheese, corn, sweet red pepper, green onions

and jalapeño; sprinkle over remaining prepared pastry

sheet. Bake at 425 degrees for 8 to 10 minutes or until

cheese melts. To serve cut through score lines and

arrange pastry wedges over cheese mixture. Serve with desired toppings.

Julia also suggests adding chicken!