- 2 (8 ounce) cans corn, drained
- 4 ounces salsa
- 1 cup shredded low-fat Cheddar cheese
- 8 (6 inch) tortillas
- In a large nonstick skillet, stir the corn and salsa together and heat on high. Spoon the mixture evenly over four tortillas. Sprinkle with shredded cheese. Place the filled tortillas in the pan, one at a time, top each with a second tortilla, and cook about 3 minutes on each side.