Rosted Corn And Sun Dryed Tomato Quesadilla – a delicious recipe with tomato, corn, onion, minsed garlic, salt, black pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
remove the corn from the cub and set aside
2
soak the sundry tomatoes in hot water
3
dice the onion and mince the garlic
4
grate the cheese
5
julienne the sun dyed tomatoes
6
heat the oil in a pan, and saute the garlic for a minute, then add the onions and cook until the onions are transparent
7
add the corn and the spices to the pan, and cook for a additional few minute or until tender remove from the heat and allow to cool
8
take the tortillas spread the cheese evenly between the two tortilla, and dived the corn and sun dry tomato mix evenly among the two tortilla and fold in half
9
heat up a non stick pan, and cook the tortilla on each side for 2 minutes or until the cheese is melted and the inside is above 145 degrees
10
cut into each tortilla into eight pieces and enjoy
304
kcal
Calories
6
g
Fat
54
g
Carbs
9
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 10 ingredients. The key ingredients include: 1/4 cup sun dry tomato, 1 cup corn, 1/2 cup diced onion, 1/2 tablespoon minsed garlic, and more.
Yes, Rosted Corn And Sun Dryed Tomato Quesadilla 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.
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