Roasted Corn Quesadillas

Roasted Corn Quesadillas
Roasted Corn Quesadillas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

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

Directions

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

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