1 tablespoon heavy cream
1 large flour tortilla
1/2 tablespoon butter
1/4 cup canned black beans, drained
1/4 cup canned corn, drained
1/4 cup salsa verde, prepared
1 cup Mainland Egmont Cheese, shredded
cilantro and sour cream for garnish
Heat non stick skillet to medium high heat.
Beat egg and cream in a small bowl.
Transfer egg to pan for 3 minutes and remove to side.
Place another non-stick skillet over medium heat; melt butter.
Lay tortilla down flat down in skillet; layer half of cheese down first, all egg, bean, corn, and rest of cheese on top.
Once cheese starts to melt, fold quesadilla in half.
Garnish with sour cream and cilantro. Serve with salsa verde on the side.
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