2 (8-inch) flour tortillas
2 T whole kernel corn, drained
4 oz shredded Colby-Monterey Jack cheese
1 medium slice (1/4" thick) tomato, sliced
Heat a flat grill or skillet to 350 degrees F (175 degrees C).
Layer a tortilla with the corn and cheese. Place the second tortilla on top.
Heat until the cheese is melted and both tortillas are slightly brown. Top with the tomato slice and serve.
Makes 4 servings.