Best 2 Roasted Corn Quesadillas Recipes
Satisfy your cravings with a delightful culinary journey into the world of roasted corn quesadillas, where crispy tortillas embrace a symphony of flavors. Embark on a taste adventure with our curated collection of recipes, each offering a unique twist on this beloved Mexican dish. From classic to innovative, vegetarian to meat-filled, our recipes cater to diverse preferences and dietary needs. Prepare to tantalize your taste buds with a symphony of textures and flavors that will transport you to the heart of Mexico.
Let's cook with our recipes!
ROASTED CORN QUESADILLAS
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.
GOAT CHEESE AND ROASTED CORN QUESADILLAS
Steps:
- Heat a large nonstick skillet over medium-high heat.Add corn; saute 2 minutes or until browned.Place corn in a small bowl. Add goat cheese and black beans to corn mixtur stir until well blended.Divide corn mixture evenly among 4 tortillas; spread to within 1/4 inch of sides. Sprinkle each tortilla with 1 tablespoon green onions. Drizzle each salsa; top with remaining 4 tortillas. Heat pan over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan ;cook 1 1/2 minutes on each side or until golden. Remove from pan; keep warm. Wipe pan clean with paper towels; recoat with cooking spray. Repeat procedure with remaining quesadillas. Cut each qiesadilla into 4 wedges. Serve with rice and beans.
Tips:
- Choose fresh corn: Use fresh corn on the cob for the best flavor. If fresh corn is unavailable, you can use frozen or canned corn, but the taste will not be as good.
- Roast the corn before using it: Roasting the corn brings out its natural sweetness and flavor. You can roast the corn in the oven, on the grill, or in a skillet.
- Use a variety of fillings: In addition to corn, you can also add other fillings to your quesadillas, such as cheese, beans, vegetables, or meat. Get creative and experiment with different flavor combinations.
- Use a good quality tortilla: The tortilla is the foundation of your quesadilla, so it's important to use a good quality one. Look for tortillas that are fresh and pliable.
- Cook the quesadillas until they are golden brown and crispy: Cook the quesadillas in a hot skillet until they are golden brown and crispy. This will help to seal in the fillings and prevent them from falling out.
Conclusion:
Roasted Corn Quesadillas are a delicious and easy-to-make meal that can be enjoyed for breakfast, lunch, or dinner. They are perfect for using up leftover roasted corn, and they can be customized to your liking. With a variety of fillings to choose from, there is sure to be a Roasted Corn Quesadilla that everyone will enjoy. So next time you are looking for a quick and easy meal, give Roasted Corn Quesadillas a try!
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