Corn and Cheese Quesadillas – a delicious recipe with eight, unsalted butter, grated Monterey, corn, jalapeno chilies, tomato salsa. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Arrange half the tortillas in one layer on a large baking sheet and brush them lightly with some of the butter.
2
Turn the tortillas over, divide the Monterey Jack, the corn, and the chilies evenly among them, and top the mixture with the remaining tortillas.
3
Brush the tops lightly with some of the remaining butter and broil the quesadillas under a preheated broiler about 2 inches from the heat for 1 minute, or until the tops are golden and crisp.
4
Turn the quesadillas carefully with a spatula, brush the tops lightly with the remaining butter, and broil the quesadillas for 1 minute more, or until the tops are golden and crisp.
5
Serve the quesadillas, cut into wedges, with the guacamole and the salsa.
127
kcal
Calories
9
g
Fat
12
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: eight 7- to 8-inch or four 10-inch flour tortillas (or store bought), 3 tablespoons unsalted butter, melted, 2 cups grated Monterey Jack (about 1/2 pound), 1 cup cooked corn, and more.
Yes, Corn and Cheese Quesadillas falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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