Ingredients

• 1.5 teaspoons olive oil
• 0.25 cups chopped onion
• 0.5 reds bell pepper , finely chopped
• 0.25 cups frozen corn kernels , thawed
• 1 serrano chile pepper , seeded and diced
• 1 clove garlic , minced
• 1 , 15 ounce
• 1 canned chipotle chile in adobo sauce , minced, or more to taste
• 3 tablespoons vegetable oil for frying , or as needed
• 8 corns tortillas
• 1 cup shredded mozzarella cheese

Instructions

1. 1 Heat a skillet over medium heat. Add olive oil. Cook and stir onions and red bell pepper until starting to soften, about 3 minutes. Add corn and serrano pepper; cook 2 to 3 minutes. Add garlic and cook 1 minute more.
2. 2 Reduce heat to medium-low. Add HORMEL® MARY KITCHEN® Roast Beef Hash and chipotle pepper. Cook until the hash is heated and well mixed with the rest of the ingredients, about 2 or 3 minutes.
3. 3 Heat tortillas in a skillet, turning once, until they are soft and can be folded without breaking.
4. 4 Heat vegetable oil in a skillet over medium heat.
5. 5 Spoon 2 tablespoons of the hash filling and 1 1/2 tablespoons of mozzarella cheese on each tortilla. Fold tortillas in half. Fry in vegetable oil until quesadillas are golden and crispy, about 3 minutes on each side. Transfer to a paper towel-lined plate.
6. 6 Mix cilantro and onions together in a small bowl.
7. 7 Serve the quesadillas with salsa, sour cream, onions, and cilantro. Enjoy!

Nutrition per serving