This week, Nikki Glekas of Nikki’s Modern Mediterranean, shows Tina Redwine how to make a vegetarian quesadilla.

Makes 1 quesadilla

2 6-inch flour tortillas

½ cup shredded Mexican cheese

¼ thinly sliced red onion

Place the tortillas next to each other. On one layer the Mexican cheese, corn, and red onion. Top it with the second tortilla.

Place the quesadilla in a skillet and turn on the heat to medium. Cook until the tortilla is lightly toasted. Carefully flip the quesadilla and toast the other side!

Remove the cooked quesadilla, slice it until triangles and serve.