Zesty Corn Quesadillas with Spinach Salad

Ingredients

• 4  (7 to 8 –inch) tortillas
• 1  cup low-fat Monterey Jack cheese, shredded
• 1  cup DEL MONTE® Whole Kernel White Sweet Corn
• 1/4  cup salsa
• 1  Tbsp cilantro, chopped
• 3  cups baby spinach leaves, washed
• 2  cups DEL MONTE® Mandarin Orange Segments
• 1/2  cup red onion, chopped
• 2  Tbsp olive oil
• 2  Tbsp white wine vinegar

Directions

1. Heat a 10-inch ungreased skillet over medium heat. Place one tortilla into skillet and cook until starting to brown; turn
2. Fill one side of tortilla with ¼ cup cheese, ¼ cup corn, 1 tablespoon salsa and some cilantro. Fold other half over cheese mixture. Continue cooking until golden brown and cheese is melted.
3. Combine spinach, oranges and red onion in bowl. Combine oil, vinegar and reserved syrup. Toss dressing with salad.