These mini quesadillas are the perfect vegetarian appetizer, and are as pleasing to the eye as they are to the palate. We fill flour tortillas with corn, edamame, American and pepper jack cheese, poblano peppers, and a savory blend of spices; then we cut them into small slices--ready for you to pop into your mouth or onto a platter.
Do not defrost. Preheat oven to 375° F. Lightly spray a baking sheet, then bake for 10-12 minutes. Oven temperatures vary, adjust accordingly.
Edamame, flour tortilla (enriched bleached wheat flour (flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, soybean oil, hydrogenated vegetable oil (contains one or more of the following: cottonseed oil, soybean oil), mono-diglycerides, contains 2% or less of the following: salt, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), dough conditioner (sodium stearoyl lactylate, calcium sulfate), and potassium sorbate), corn, pepper jack cheese (monterey jack cheese (cultured milk, salt, enzymes), American cheese (cultured milk, salt, enzymes), water, cream, jalapeno peppers, sodium phosphate, red bell peppers, salt, sorbic acid (preservative), powdered cellulose added to prevent caking, lactic acid, artificial color), onion, red pepper, egg, poblano pepper, garlic, seasonings, modified cornstarch, salt, pepper.