Spicycornquesadillas Recipes

SPICY CORN QUESADILLAS

Spicy Corn Quesadillas image

I collect quesadilla recipes and this is a great meatless one. It is the best with corn cut fresh from the cob.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 52m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 carrot, grated
1 fresh jalapeno pepper, seeded and minced
3 cups corn, fresh,frozen,or canned cut
2 teaspoons ground cumin
1 teaspoon ground coriander
1 -2 teaspoon chopped fresh cilantro
salt and pepper
1 1/2 cups monterey jack cheese or 1 1/2 cups cheddar cheese (I use half of each)
8 flour tortillas (8-10 inch)

Steps:

Let the oil heat in a large skillet.
Add the onion and garlic; saute for 5 minutes or until the onion is softened.
Add in the carrot; saute for 2 mintues.
ADd the jalapeno pepper, corn, cumin, coriander, and cilantro; stir to combine.
Cover and cook for 3-4 minutes; stir often.
Add salt and pepper to taste; remove skillet from heat.
Add in the cheese; stir.
Cover and let stand for a minute or two, until the cheese is partly melted.
Spread 1/8 of the filling onto the lower half of each tortilla--leave 1/2 inch border from the edge.
Fold the plain half of the tortilla over the filling.
Place the quesadilla in a heated, lightly oiled skillet and cook 2-3 minutes on each side or until the cheese is melted and filling is heated.
Cut into wedges and serve.

CORN QUESADILLAS

Corn Quesadillas image

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

Ingredients

1-1/2 cups shredded Monterey Jack or pepper jack cheese
1 cup fresh or frozen corn
3 green onions, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons sour cream
1 tablespoon minced chipotle peppers in adobo sauce
4 flour tortillas (8 inches)
1 teaspoon canola oil
Guacamole, optional

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.

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