4 ounces feta cheese, crumbled (about 1 cup)
2 1/2 tablespoons cajeta
6 to 8 drops habanero sauce
3/4 cup fresh corn kernels (from 1 cob or thawed frozen)
1/4 cup finely chopped red onions
2 tablespoons fresh chopped cilantro
Four 6 1/2-inch flour tortillas
2 tablespoons extra-virgin olive oil
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