Spicy Corn Quesadillas

Nice on a summer evening

25
Spicy Corn Quesadillas

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    T vegetable oil

  • 1

    medium onion, chopped

  • 1

    red bell pepper, chopped

  • 3

    cloves garlic, minced

  • 2

    medium carrots, grated

  • tsp red pepper

  • 3

    C corn (fresh, frozen or canned)

  • 2

    tsp coriander

  • 2

    tsp ground cumin

  • salt and pepper to tasted

  • C Mexican blend cheese

  • 3

    (large) tortillas

Directions

Heat oil in skillet. Cook onions and peppers in oil over medium heat for about 5 minutes. Add garlic and grated carrots. Saute for 4 more minutes. Add red pepper, coriander and cumin. Cook covered for 5 minutes, stirring often. Add salt and pepper to taste. Stir in cheese and let stand until cheese partially melts. Fill half of each tortilla with vegetable and cheese mixture in half-moon shape. Fold over and cook on griddle or in cast iron skillet until golden brown and slightly krispy. Serve with salsa and sour cream. Makes about 8 quesadillas.


Nutrition

Facebook Conversations