Best 5 Egg And Corn Quesadilla Recipes
**Indulge in the Culinary Delights of Egg and Corn Quesadillas: A Flavorful Fusion of Mexican and American Cuisine**
Quesadillas, a beloved culinary creation originating from Mexico, have captivated taste buds worldwide with their versatility, simplicity, and delectable flavors. This article presents a tantalizing collection of egg and corn quesadilla recipes that seamlessly blend the vibrant essence of Mexican cuisine with the comforting familiarity of American flavors. Embark on a culinary journey as we explore these delectable recipes that showcase the harmonious marriage of fluffy eggs, tender corn, and a symphony of savory ingredients, all wrapped in a golden-brown tortilla. From classic renditions to innovative variations, these quesadillas promise an explosion of flavors that will leave you craving more.
STREET CORN QUESADILLA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 1 to 2 servings
Number Of Ingredients 12
Steps:
- Place a skillet over medium heat.
- Spread half of the mayonnaise on one of the tortillas and place in the hot skillet mayonnaise-side down.
- Top with half of the Monterey Jack. Add the corn, Cojita, avocado, jalapenos and cilantro. Sprinkle over the ancho chile powder and remaining Monterey Jack.
- Spread the remaining mayonnaise on the other tortilla, then place on top mayonnaise-side up, and press. Cook until the bottom tortilla is golden and crisp, 2 to 3 minutes, then flip the quesadilla and cook until the second side is golden, an additional 2 to 3 minutes.
- Transfer the quesadilla to a cutting board and slice. Serve with the salsas and tortilla chips.
HAM, EGG, AND CHEESE QUESADILLAS
A delightful alternative to breakfast burritos, these quesadillas are filled with flavor-packed protein. The crunchy crust makes for the perfect bite and package with the rich and creamy egg filling and flavorful ham bites. This is the perfect portable breakfast that will keep the kids full and energized to perform well all school-day long.
Provided by Smithfield
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Scramble eggs with water, salt, and pepper in a medium bowl until well blended. Heat 1 tablespoon butter in a medium nonstick skillet over medium heat. Cook eggs, stirring frequently, until scrambled to desired consistency.
- Spread 1 teaspoon of butter over 1 tortilla and place butter-side down in a medium nonstick skillet over medium heat. Sprinkle 1/3 cup cheese over entire tortilla. Add 1/2 cup scrambled egg and 1/3 cup Smithfield® cubed ham to one side. Cook 3 minutes or until the cheese is melted. Fold the plain cheese side over the filled side and flip the quesadilla. Cook an additional 2 minutes or until golden and toasted. Cut into 2 or 3 pieces.
- Repeat with remaining ingredients to make 5 more quesadillas.
Nutrition Facts : Calories 417.7 calories, Carbohydrate 28.7 g, Cholesterol 317.7 mg, Fat 24.6 g, Fiber 2.5 g, Protein 27.7 g, SaturatedFat 12.9 g, Sodium 1213.8 mg, Sugar 0.7 g
SIMPLE EGG AND CHEESE BREAKFAST QUESADILLAS
This is a recipe that I made up after being disappointed by the Dunkin' Donuts® breakfast quesadilla. These quesadillas are satisfying and filling, and a good way to start your day. I make these the night before for my husband. He re-warms them in the microwave or the toaster oven and they are as good as freshly made. They can also be made in advance and frozen for future breakfasts.
Provided by judy2304
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Beat 2 eggs with 1 1/2 tablespoons milk in a bowl.
- Melt 1 teaspoon butter in a 6-inch frying pan over medium heat. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Remove 1/2 the mixture and set aside in a bowl.
- Pour egg mixture and 1/2 vegetable mixture into the skillet. Tilt the pan, gently push one side of the egg, without breaking it, away from the side of the pan, and let the uncooked egg run onto the pan. Repeat with all four sides of the egg, cooking until bottom is set, about 2 minutes. Flip over and cook until bottom is slightly browned, 1 to 2 minutes more.
- Slide omelet onto a tortilla, then slide tortilla back onto the pan. Place 1 slice of cheese onto the omelet and top with another tortilla. Cook until bottom is browned, about 2 minutes. Flip and brown opposite side, about 1 minute more. Slide quesadilla onto a plate and cut into 4 sections.
- Beat remaining 2 eggs and 1 1/2 tablespoons milk together in a bowl. Grease the same pan with the second teaspoon of butter. Repeat steps 3-4 with the reserved vegetables and the remaining cheese and tortillas.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 40 g, Cholesterol 393.4 mg, Fat 21.7 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 8.7 g, Sodium 919.7 mg, Sugar 6.2 g
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.
EGG AND CORN QUESADILLA
Make and share this Egg and Corn Quesadilla recipe from Food.com.
Provided by wife2abadge
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Spray a skillet with nonstick spray and saute onion, green pepper, and garlic til tender.
- Add the corn, chives, cilantro, salt, and pepper and cook until heated through, about 3 minutes.
- Stir in Egg Beaters; cook until completely set, stirring occasionally.
- Remove from heat and gently stir in salsa.
- Place one tortilla on a lightly greased baking sheet or pizza pan; top with 1/3 of the corn mixture and sour cream.
- Sprinkle with 1/4 of cheeses.
- Repeat layers twice.
- Top with remaining tortilla and cheeses.
- Bake at 350 degrees for 15 minutes or until cheese is melted.
- Cut into wedges and serve with additional salsa and sour cream, if desired.
Nutrition Facts : Calories 367.9, Fat 10.9, SaturatedFat 4.9, Cholesterol 23.1, Sodium 907.1, Carbohydrate 51.7, Fiber 5.1, Sugar 5.9, Protein 19.1
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the taste of your quesadillas.
- Don't overfill your quesadillas. Too much filling will make them difficult to fold and cook evenly.
- Cook your quesadillas over medium heat. This will help them cook evenly without burning the tortillas.
- Serve your quesadillas immediately. They are best when they are hot and crispy.
- Get creative with your fillings. You can use any type of cheese, protein, or vegetables that you like.
- Make a dipping sauce to serve with your quesadillas. This will add extra flavor and richness.
Conclusion:
Egg and corn quesadillas are a delicious and easy-to-make meal that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover ingredients. With so many different variations to choose from, there is sure to be an egg and corn quesadilla recipe that everyone will enjoy.
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