Corn Quesadillas Recipe

Name: Corn Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 2 tablespoons minced onions; 1 garlic clove, minced; 1 cup corn kernel; 4 ounces thinly sliced mushrooms, preferably a wild variety such as portabello; 1/2 teaspoon salt; 2 canned chipotle chiles, minced; 2 -3 teaspoons adobo sauce (from the chiles); vegetable oil, for frying; 8 corn tortillas; 6 -8 ounces monterey jack cheese, shredded; 2 -3 tablespoons minced fresh cilantro; salsa (optional)

Servings: persons

1 tablespoon vegetable oil
2 tablespoons minced onions
1 garlic clove, minced
1 cup corn kernel
4 ounces thinly sliced mushrooms, preferably a wild variety such as portabello
1/2 teaspoon salt
2 canned chipotle chiles, minced
2 -3 teaspoons adobo sauce (from the chiles)
vegetable oil, for frying
8 corn tortillas
6 -8 ounces monterey jack cheese, shredded
2 -3 tablespoons minced fresh cilantro
salsa (optional)

1
preheat oven to 275.
2
in a small skillet, warm the tablespoon of oil over medium heat.
3
add the onion and garlic and saute for 1 minute.
4
stir in the corn, mushrooms and salt and chipotles and continue cooking for about 5 minutes, till the vegetables are cooked through.
5
on a griddle or in a large, heavy skillet, warm just enough oil to coat the surface, over medium heat.
6
cover the first tortilla with about one quarter of the vegetable mixture, a similar amount of cheese and 1 or 2 t cilantro.
7
top with a second tortilla.
8
transfer the quesadilla to the skillet and cook till the cheese is melted and the tortillas are lightly browned and chewy-crispy, about a minute per side.
9
drain, place the tortilla on a heat proof plate in the oven to keep warm.
10
repeat the assembly and cooking process with the remaining tortillas and filling, adding as many to the skillet as will fit comfortably at one time.
11
slice the quesadillas into wedges and serve hot, with salsa if desired.

918

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 2 tablespoons minced onions, 1 garlic clove, minced, 1 cup corn kernel, and more.

Yes, Corn 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.

Corn Quesadillas

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