Spicy Corn Quesadillas

READY IN: 52mins
Recipe by ratherbeswimmin'

I collect quesadilla recipes and this is a great meatless one. It is the best with corn cut fresh from the cob.

Top Review by Larawithoutau

I did not use the grated carrot, otherwise followed the recipe with the exception of adding a thin layer of sour cream to the inside of the tortilla prior to putting together. I like (if I don't have fresh corn) using canned no salt added vaccuum packed corn, it tastes the freshest and is slightly sweet too. Thanks for sharing!

Ingredients Nutrition

Directions

  1. Let the oil heat in a large skillet.
  2. Add the onion and garlic; saute for 5 minutes or until the onion is softened.
  3. Add in the carrot; saute for 2 mintues.
  4. ADd the jalapeno pepper, corn, cumin, coriander, and cilantro; stir to combine.
  5. Cover and cook for 3-4 minutes; stir often.
  6. Add salt and pepper to taste; remove skillet from heat.
  7. Add in the cheese; stir.
  8. Cover and let stand for a minute or two, until the cheese is partly melted.
  9. Spread 1/8 of the filling onto the lower half of each tortilla--leave 1/2 inch border from the edge.
  10. Fold the plain half of the tortilla over the filling.
  11. Place the quesadilla in a heated, lightly oiled skillet and cook 2-3 minutes on each side or until the cheese is melted and filling is heated.
  12. Cut into wedges and serve.

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