Roasted Corn Quesadillas Recipe

Name: Roasted Corn Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chipotle peppers in adobo sauce, minced; 1/2 lime, juiced; 1 cup sour cream; 3 ears white corn on the cob; 2 tablespoons olive oil; 1 jalapeno, seeded and minced; 1/4 red onion, diced; 1/2 cup black beans; 2 Roma tomatoes, diced; 2 tablespoons diced roasted red bell peppers; 1/2 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground cumin; 6 tablespoons freshly chopped cilantro leaves, divided; 6 ounces Jack cheese, shredded; 6 ounces Cheddar, shredded; 8 medium flour tortillas; 5 tablespoons, sliced scallions

Servings: persons

1/4 cup chipotle peppers in adobo sauce, minced
1/2 lime, juiced
1 cup sour cream
3 ears white corn on the cob
2 tablespoons olive oil
1 jalapeno, seeded and minced
1/4 red onion, diced
1/2 cup black beans
2 Roma tomatoes, diced
2 tablespoons diced roasted red bell peppers
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
6 tablespoons freshly chopped cilantro leaves, divided
6 ounces Jack cheese, shredded
6 ounces Cheddar, shredded
8 medium flour tortillas
5 tablespoons, sliced scallions

1
Preheat grill to high.
2
Preheat oven to 375 degrees F.
3
Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour.
4
Over medium flame or on a grill pan, roast corn.
5
Let cool and cut kernels off cob.
6
In a medium saute pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans.
7
Saute until the onions are translucent.
8
Add the tomatoes, corn kernels and roasted bell pepper.
9
Stir and saute for 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro.
10
Remove the pan from heat and let rest.
11
Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas.
12
Top with remaining tortillas.
13
Place tortillas on a baking sheet and place in the oven.
14
Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through.
15
Cut each into 6 pieces.
16
Serve with chipotle sour cream garnished with scallions.

1223

kcal

Calories

Fat

150

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 18 ingredients. The key ingredients include: 1/4 cup chipotle peppers in adobo sauce, minced, 1/2 lime, juiced, 1 cup sour cream, 3 ears white corn on the cob, and more.

Yes, Roasted Corn Quesadillas falls under the General 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.

Roasted Corn Quesadillas

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