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BBQ Quesadillas

Quesadillas are ideal for lunch, a picnic or cut into wedges and served as an appetizer. Serve hot or at room temperature.

1 cup (250 mL) cooked Ontario Corn kernels

1 medium Ontario Tomato, seeded and finely diced

Half small Ontario Sweet Red, Green or Yellow Pepper, seeded and diced

1 cup (250 mL) shredded Monterey Jack or mozzarella cheese

1 cup (250 mL) shredded Cheddar cheese

1/2 cup (125 mL) diced cooked ham or smoked turkey

1/4 cup (50 mL) finely chopped fresh coriander (optional)

2 tbsp (25 mL) salsa

8 flour tortillas (7 to 8-inch/18 to 20 cm)

Preheat barbecue to medium heat.

In medium bowl, stir together corn, tomato, red pepper, Monterey Jack and Cheddar cheeses, ham, coriander and salsa.

Lay tortillas on baking sheet. Spoon about 1/2 cup (125 mL) filling on half of each; fold over to form semicircle.

Place on barbecue, pressing top slightly; barbecue for 30 to 60 seconds. With wide spatula, carefully turn so as not to spill filling (don't worry, a little will probably spill out). Barbecue for 30 to 60 seconds or until cheese is melted.

Serve immediately, whole or cut into wedges.