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Roasted Corn Quesadillas

Roasted Corn Quesadillas
PREP TIME
20 min
COOK TIME
25 min
YIELDS
6 servings

The fresh corn really shines in this great vegetarian quesadillas recipe. A great dish for the summer.

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Ingredients

¼
cup chipotle peppers in adobo sauce, minced
½
lime, juiced
1
cup sour cream
3
ears white corn on the cob
2
Tbsp olive oil
1
jalapeno, seeded and minced
¼
red onion, diced
½
cup black beans
2
roma tomatoes, diced
2
Tbsp diced roasted red bell peppers
½
tsp sea salt
½
tsp freshly ground black pepper
½
tsp ground cumin
6
Tbsp freshly chopped cilantro leaves, divided
6
oz Jack cheese, shredded
6
oz Cheddar, shredded
8
medium flour tortillas
5
Tbsp sliced scallions
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Directions

Step 1

Preheat grill to high. Preheat oven to 375ºF.

Step 2

Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour.

Step 3

Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob.

Step 4

In a medium sauté pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans. Sauté until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Stir and sauté for 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro. Remove the pan from heat and let rest.

Step 5

Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas.

Step 6

Place tortillas on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through. Cut each into 6 pieces.

Step 7

Serve with chipotle sour cream garnished with scallions.

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