Roasted Corn Quesadillas Recipes
CORN QUESADILLAS
My cheesy corn quesadillas take only minutes going from skillet to table. They make craveable leftovers for brown bag lunches, so pack the salsa, too. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place the first six ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of two tortillas with 1/2 teaspoon oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil., Place a large nonstick skillet over medium heat. In two batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with guacamole.
Nutrition Facts : Calories 380 calories, Fat 19g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 524mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.
ROASTED CORN AND BLACK BEAN QUESADILLAS
This recipe came from Wild Oats. It was great! I struggle with quesadillas, so I made them more like taco's, melting the cheese onto the taco shell first.
Provided by prattandpratt
Categories Black Beans
Time 1h10m
Yield 18 wedges, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees.
- In a large bowl, toss together corn, red pepper, garlic, onion, and jalapeno pepper with 2 tablespoons of the olive oil.
- Pour mixture onto a cookie sheet, roast for about 20-30 minutes, stirring occassionally.
- Remove when corn is carmelized.
- Add beans to the same large bowl. Add lime juice, salt, and corn mixture, stir.
- In a large saute pan, heat a teaspoon of olive oil. Place one tortilla onto the pan.
- Add 1 cup of the corn and bean mixture and spoon evenly on the tortilla.
- Add 2 oz of cheese.
- Place the second tortilla on top, cover and cook for about 1 minute.
- Flip the quesadilla carefully, cook for about 1 minute, or until golden brown.
- Remove from pan, cut into 6 wedges and serve with salsa, sour cream, guacamole, and fresh cilantro. Repeat two more times for a total of 18 wedges.
Nutrition Facts : Calories 626.6, Fat 27.7, SaturatedFat 10.4, Cholesterol 35.7, Sodium 1549.3, Carbohydrate 74.5, Fiber 10.8, Sugar 5.9, Protein 24.6
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- Step 1: Build or spark a hot fire. Rub both ears of corn with a little oil. Grill corn, turning regularly until kernels turn brilliant, plump and are charred here and there about 12-14 minutes. Shave kernels from cobs. Toss half in the blender; set aside the rest.
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