Spinach and Corn Quesadilla

2 tsp. canola oil
1/4 cup thinly sliced onion
1 jalapeno pepper, seeded and cut in thin rounds
1 bunch spinach, stemmed, with leaves cut in 1" ribbons, or one package (10 oz.) frozen chopped spinach, defrosted and squeezed dry
1/2 cup white corn kernels, fresh or frozen
Two 10" whole-wheat tortillas
1 cup (3 oz.) shredded Jack cheese
Cooking spray (or 1/2 tsp. canola or light olive oil)

In a large, non-stick skillet, heat the oil on medium-high heat. Add the onions and jalapeno and sauté until the onions are translucent. Add the spinach, stirring until it wilts. Add corn and cook, stirring, until the corn is warmed through, about 3 minutes. Transfer the mixture to a bowl. Wipe out the pan. Coat a tortilla with cooking spray or brush it lightly with 1/4 teaspoon of oil. Place it, sprayed/brushed side down, on a plate. Sprinkle half the cheese over the tortilla. Spread the spinach mixture over the cheese, leaving a half-inch border around the edge. Sprinkle on the onions. Top with the remaining cheese. Spray the second tortilla, or brush one side with oil and place it, coated side up, to cover the filling. Return the skillet to the heat. When hot, slide the quesadilla into the skillet. Cook until it the bottom tortilla is crisp and lightly browned, about 2 minutes. Turn the quesadilla by first sliding it onto the plate and inverting a second plate over it. Flip the plates while pressing them firmly together. Slide the quesadilla, uncooked side down, back into the pan, and cook the second side until crisp. On a plate, cut the quesadilla into 8 wedges. Serve immediately, accompanied by your favorite salsa. Nutritional Information: Calories 90, Total Fat 5g, Sodium 126mg, Carbohydrate 9g, Protein 5g

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