4 (10-in.) flour tortillas
1 can (15-oz.) corn, drained
1-1/2 cups shredded Monterey Jack cheese
2 medium roma tomatoes, seeded and diced
Preheat oven to 350°F. Spray 2 baking sheets with vegetable cooking spray. Place tortillas on prepared baking sheets. Evenly sprinkle each tortilla with corn, cheese and tomatoes. Bake for 4 minutes, or until cheese begins to melt and tortilla is still pliable. Fold tortilla in half. Carefully flip tortilla over, and bake another 5 minutes. Cut each quesadilla into 4 wedges; serve warm. Optional accompaniments: salsa, sour cream and/or guacamole.