Sweet Corn-Epazote Quesadillas Recipe

Name: Sweet Corn-Epazote Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 teaspoon extra-virgin olive oil; 2 small garlic cloves, thinly sliced; 2 ears of corn (about 1 1/2 cups), shucked; 2 teaspoons dried ground epazote; Kosher salt; freshly ground black pepper; 2 tablespoons thinly sliced green onions; 1 teaspoon canola oil; Four 8-inch flour tortillas; 1 cup grated mozzarella cheese

Servings: persons

1 teaspoon extra-virgin olive oil
2 small garlic cloves, thinly sliced
2 ears of corn (about 1 1/2 cups), shucked
2 teaspoons dried ground epazote
Kosher salt
freshly ground black pepper
2 tablespoons thinly sliced green onions
1 teaspoon canola oil
Four 8-inch flour tortillas
1 cup grated mozzarella cheese

1
Heat a skillet over medium-high heat.
2
Add the olive oil, and then stir in the garlic, corn, and epazote.
3
Season to taste with salt and freshly ground black pepper.
4
Cook until soft, about 3 minutes.
5
Stir in the sliced green onions, turn off the heat, and set the pan aside.
6
In a non-stick skillet, heat 1/2 teaspoon of the oil.
7
Place one tortilla in the skillet and sprinkle 1/4 cup of grated cheese evenly over the top.
8
Scatter half of the sauteed corn mixture over the first layer of cheese and then sprinkle with another 1/4 cup layer of cheese.
9
Top the quesadilla with the second tortilla and cook until crisp on the bottom, about 3 minutes.
10
Carefully flip it over and cook on the second side until the cheese is melted, for about another 2-3 minutes.
11
Repeat with the remaining oil to make the second quesadilla.
12
Cut into wedges and serve.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 1 teaspoon extra-virgin olive oil, 2 small garlic cloves, thinly sliced, 2 ears of corn (about 1 1/2 cups), shucked, 2 teaspoons dried ground epazote, and more.

Yes, Sweet Corn-Epazote 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.

Sweet Corn-Epazote Quesadillas

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