Best 4 Corn Scallion And Red Pepper Quesadilla Recipes

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Indulge in a culinary adventure with our tantalizing Corn, Scallion, and Red Pepper Quesadilla. Embark on a delightful journey through flavors as we present a versatile recipe that caters to various dietary preferences. We begin with a classic rendition using gooey cheese, sweet corn, crisp scallions, and vibrant red peppers. For those seeking a vegan alternative, we offer a plant-based version brimming with roasted red peppers, tender zucchini, and savory black beans. If you crave a touch of smokiness, try our chipotle chicken quesadilla, where tender chicken meets a spicy chipotle sauce. Additionally, we have a gluten-free option, ensuring everyone can savor this delectable dish. Dive into a world of flavors with our comprehensive collection of quesadilla recipes, tailored to suit every palate.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CORN QUESADILLAS



Roasted Corn Quesadillas image

Provided by Guy Fieri

Categories     appetizer

Time 1h45m

Yield 6 servings

Number Of Ingredients 18

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

Steps:

  • Preheat grill to high. Preheat oven to 375 degrees F.
  • 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.
  • Serve with chipotle sour cream garnished with scallions.

CHICKEN AND SCALLION QUESADILLA



Chicken and Scallion Quesadilla image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

1 tablespoon unsalted butter
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 can pinto or black beans,(about 15 ounces) rinsed and drained
1 to 2 pickled jalapeno, roughly chopped
1/2 teaspoon kosher salt
1/4 cup water or chicken broth, homemade or low-sodium canned
1 to 2 tablespoons extra-virgin olive oil
8 scallions (white and green), trimmed
2 cups shredded cooked chicken, about 8 ounces
2 teaspoons minced chipotle peppers en adobo
1/4 cup prepared salsa
4 ounces shredded Montery jack cheese, about 1 cup
4 (10-inch) flour tortillas
Optional garnishes: sour cream, cilantro sprigs, salsa
Alternative methods, recipes follow
4 tablespoons vegetable oil, like soy, peanut, or corn

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
  • To make the beans: Melt the butter in a skillet over medium-high heat, add the cumin and coriander, and cook until fragrant, about 1 minute. Add the beans, jalapeno, and water and bring to a simmer. Using a potato masher or a large fork to smash the beans into a rough paste. Season with salt and transfer to a bowl.
  • Preheat a stovetop grill. Brush or drizzle oil over scallions, and then grill until soft and charred, 5 to 7 minutes. Cool and coarsely chop. In a small bowl, combine chicken with the chipotle and scallions.
  • Toast the tortillas directly over a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast iron skillet.) Place the tortillas on the prepared baking sheet. Spread the beans on half of the tortilla, top with the chicken, salsa, and cheese. Fold the other half of the tortilla over the filling, to make a half moon shape. Lay another sheet of foil over the top of the quesadillas.
  • Bake until the cheese melts and the filling hot, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes.
  • Hold the tortillas over an open burner until slightly blistered on each side. Put 4 tortillas down on the prepared baking sheet. On each tortilla, layer the fillings, and then top with another tortilla. Lay another sheet of foil over the top of the tortillas. Bake at 350 degrees F. until cheese is melted and the filling is hot, about 12 minutes.
  • Heat a large skillet over medium high heat. Add 1 tablespoon of oil. When hot, lay a tortilla in the pan. Layer the filling ingredients on one half of the tortilla. Fold the other half of the tortilla over the filling, forming a taco shape. Remove to a prepared baking sheet and continue this process with the remaining tortillas. Bake at 350 degrees F until the cheese is melted and the filling is hot.
  • Quesadilla for one:
  • Heat a large skillet over medium high heat. Add 1 tablespoon of oil. When hot, lay a tortilla in the pan. Layer the filling ingredients on one half of the tortilla. Fold the other half of the tortilla over the filling, forming a taco shape. Transfer the skillet to the oven, and cook until the cheese is melted and the filling is hot.
  • Method for 6-inch tortillas:
  • 8 (6-inch) tortillas
  • Method for 10-inch tortillas:
  • 4 (10-inch) tortillas

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

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.

GRILLED MONTEREY JACK AND CORN QUESADILLAS



Grilled Monterey Jack and Corn Quesadillas image

Categories     Cheese     Dairy     Vegetable     Quick & Easy     Corn     Spring     Summer     Grill/Barbecue     Monterey Jack     Gourmet

Yield Makes 2 to 4 servings

Number Of Ingredients 10

4 ounces Monterey Jack cheese, coarsely grated (about 1 1/2 cups)
1 cup frozen corn, thawed
2 tablespoons mayonnaise
2 scallions, thinly sliced crosswise
2 tablespoons chopped fresh cilantro
1 tablespoon chopped canned chipotle chiles in adobo
4 (8-inch) flour tortillas
1 tablespoon vegetable oil
Special Equipment
a well-seasoned ridged grill pan

Steps:

  • Stir together cheese, corn, mayonnaise, scallions, cilantro, and chiles in a small bowl. Lightly brush 1 tortilla with some of oil. Turn tortilla over and spread 1/2 cup filling over half, then fold other half over to form a half-moon. Assemble 3 more quesadillas in same manner.
  • Heat lightly oiled grill pan over moderate heat until hot, then cook quesadillas, 2 at a time, turning over once, until cheese is melted, about 4 minutes total per batch. Transfer to a cutting board and cut in half.

Tips:

  • Choose fresh and flavorful ingredients: High-quality corn, scallions, and red peppers will make a big difference in the taste of your quesadilla.
  • Don't overcook the vegetables: You want them to retain their crunch and鮮豔的顏色.
  • Use a good quality cheese: A sharp cheddar or Monterey Jack cheese will give your quesadilla a delicious, gooey center.
  • Don't overcrowd the quesadilla: Too many fillings will make it difficult to fold and cook evenly.
  • Cook the quesadilla over medium heat: This will help to prevent the tortilla from burning.
  • Serve the quesadilla with your favorite toppings: Salsa, guacamole, sour cream, and Pico de Gallo are all great options.

Conclusion:

This corn, scallion, and red pepper quesadilla is a delicious and easy-to-make meal that is perfect for lunch or dinner. With just a few simple ingredients, you can create a flavorful and satisfying quesadilla that the whole family will enjoy. So next time you're looking for a quick and easy meal, give this quesadilla a try!

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