Ingredients:
Makes four servings Quesadillas 4 (7- to 8-inch) flour tortillas 1 cup shredded low-fat Monterey Jack cheese 1 cup Del Monte Whole Kernel Corn 1/4 cup salsa 1 tablespoon chopped cilantro Salad 3 cups baby spinach leaves, washed 1 can (15 ounces) Del Monte Mandarin Oranges, drained 2 tablespoons syrup from oranges, reserved from can 1/2 cup chopped red onion 2 tablespoons olive oil 2 tablespoons white wine vinegar

Instructions:
Heat a 10-inch ungreased skillet over medium heat. Place one tortilla into skillet and cook until starting to brown; turn. Fill one side of tortilla with 1/4 cup cheese, 1/4 cup corn, 1 tablespoon salsa and some cilantro. Fold other half over cheese mixture. Continue cooking until golden brown and cheese is melted. For the salad, combine spinach, oranges and red onion in bowl. Combine oil, vinegar and 2 tablespoons of reserved syrup from the can of oranges. Toss dressing with salad.