CORN QUESADILLAS
Nice flavors and textures for a quesadilla, with a nice jolt of spiciness from the chiles. Works out ok with flour tortillas as well as corn. From The Border Cookbook, posted for ZWT 3, Mexico.
Provided by pattikay in L.A.
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 275.
- in a small skillet, warm the tablespoon of oil over medium heat.
- add the onion and garlic and saute for 1 minute.
- stir in the corn, mushrooms and salt and chipotles and continue cooking for about 5 minutes, till the vegetables are cooked through.
- on a griddle or in a large, heavy skillet, warm just enough oil to coat the surface, over medium heat.
- cover the first tortilla with about one quarter of the vegetable mixture, a similar amount of cheese and 1 or 2 t cilantro.
- top with a second tortilla.
- transfer the quesadilla to the skillet and cook till the cheese is melted and the tortillas are lightly browned and chewy-crispy, about a minute per side.
- drain, place the tortilla on a heat proof plate in the oven to keep warm.
- repeat the assembly and cooking process with the remaining tortillas and filling, adding as many to the skillet as will fit comfortably at one time.
- slice the quesadillas into wedges and serve hot, with salsa if desired.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #lunch #vegetables #mexican #vegetarian #stove-top #dietary #corn #peppers #brunch #equipment #number-of-servings
You'll also love
Khusbu Khadka
[email protected]These quesadillas were a little bland for my taste. I think I would have added some more spices.
Exi Go
[email protected]I'm not a big fan of corn, but these quesadillas were delicious! The flavors all went together perfectly.
shauket aliazeem
[email protected]These quesadillas were easy to make and they tasted great. I will definitely be making them again.
Shahnaz Kousar
[email protected]I made these quesadillas for a party and they were a huge hit! Everyone loved them.
Daniel Teye Bozo
[email protected]These quesadillas were the perfect comfort food on a cold night.
Courtney Lange
[email protected]I'm not sure what I did wrong, but my quesadillas didn't turn out very well. The tortillas were soggy and the filling was bland.
Mubeen Atiq
[email protected]These quesadillas were amazing! I loved the combination of flavors and textures.
Janella Mae Sarmiento
[email protected]Overall, these quesadillas were good, but I think I would make some changes to the recipe next time.
Ayonimofe Akinsanmi
[email protected]I had some trouble getting the tortillas to fold properly. They kept breaking.
TAHIRALIKHAN TAHIRALIKHAN
[email protected]These quesadillas were a little bland for my taste. I think I would have added some more spices.
Nawab Nawab Baloch
[email protected]I made these quesadillas with some leftover corn and they were so good! I will definitely be making them again.
hasnain nonari
[email protected]These quesadillas were easy to make and they tasted great. I will definitely be making them again.
Margaret Amoako
[email protected]I'm not a big fan of corn, but these quesadillas were delicious! The flavors all went together perfectly.
Josephine Palma
[email protected]I followed the recipe exactly and the quesadillas turned out perfectly. They were so good that I ate two of them!
Samuel Getachew
[email protected]I made these quesadillas for a party and they were a huge success! Everyone loved them.
The Marketimg Team
[email protected]These quesadillas were a hit with my family! The filling was flavorful and cheesy, and the tortillas were crispy and golden brown. I will definitely be making these again.