Corn And Pepper Quesadilla Wedges

Course : Appetizers
Serves: 10
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15 ounces pillsbury all ready pie crust
2 tablespoons butter or margarine -- melted
1/2 teaspoon red pepper
2 cups sargento fancy supreme shredded colby-jack cheese
1 cup cooked fresh or thawed frozen whole kernel corn
3/4 cup diced sweet red pepper
1/3 cup minced green onions
1 medium jalapeno pepper; seed -- mince
1 jar commercial salsa
1 package sour cream

Preparation / Directions:

Unfold both piecrust sheets onto a lightly floured baking sheet; press out fold lines. Score each sheet into 10 wedges with a sharp knife. Combine melted butter and red pepper. Brush each piecrust sheet evenly with butter mixture. Bake at 450 degrees for 8 to 10 minutes or until lightly browned. Cut one piecrust sheet through scored lines and set aside. Combine cheese, corn, sweet red pepper, green onions, and jalapeno; sprinkle over remaining prepared pastry sheet. Bake at 425 degrees for 8 to 10 minutes or until cheese melts. To serve cut through score lines and arrange pastry wedges over cheese mixture. Serve with desired toppings.

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