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.
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.
ROAST CORN, ASPARAGUS AND MAINE CRAB QUESADILLA
Steps:
- Preheat the oven to 350 degrees F.
- Place the corn on a baking sheet and roast, rotating the cobs every 10 minutes or so, until the corn is golden, about 30 minutes. While the corn is roasting, trim the asparagus and cut each stalk into 1/2-inch lengths. Place the asparagus in a medium baking dish, coat lightly with the oil and roast the asparagus until it browns slightly, about 10 minutes. Remove the corn from the cobs. Combine the roasted corn and asparagus in a large bowl. Add the red pepper, jalapeno, and onion. Pick through the crab meat, discarding any cartilage. Add the crab to the vegetables. Add the chipotle sauce, mix well, and then season, to taste, with salt, pepper and hot sauce.
- Increase the oven temperature to 400 degrees F.
- Lay the tortillas out on a clean flat service surface. Spoon crab and vegetable mixture onto half of each tortilla, dividing the mixture evenly. Sprinkle a quarter of the cheese over each tortilla then fold the tortillas forming half moon-shaped quesadillas.
- Arrange the quesadillas in a single layer in a lightly oiled baking dish. Bake the quesadillas until the cheese is melted, approximately 15 minutes. Transfer each to a warm plate and serve topped with sour cream shredded lettuce and accompanied by rice or black beans.
- Put the dried chipotles in a small pan and add water to cover. Bring the water to a simmer over medium heat. Simmer the chipotles until they are soft, about 10 minutes. Transfer the chipotles and the cooking liquid to a blender or food processor. Puree then add the mayonnaise. Mix well then season, to taste, with lime juice. Store in the refrigerator until ready to use.
ROASTED CORN AND BLACK BEAN QUESADILLAS
This recipe came from Wild Oats. It was great! I struggle with quesadillas, so I made them more like taco's, melting the cheese onto the taco shell first.
Provided by prattandpratt
Categories Black Beans
Time 1h10m
Yield 18 wedges, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees.
- In a large bowl, toss together corn, red pepper, garlic, onion, and jalapeno pepper with 2 tablespoons of the olive oil.
- Pour mixture onto a cookie sheet, roast for about 20-30 minutes, stirring occassionally.
- Remove when corn is carmelized.
- Add beans to the same large bowl. Add lime juice, salt, and corn mixture, stir.
- In a large saute pan, heat a teaspoon of olive oil. Place one tortilla onto the pan.
- Add 1 cup of the corn and bean mixture and spoon evenly on the tortilla.
- Add 2 oz of cheese.
- Place the second tortilla on top, cover and cook for about 1 minute.
- Flip the quesadilla carefully, cook for about 1 minute, or until golden brown.
- Remove from pan, cut into 6 wedges and serve with salsa, sour cream, guacamole, and fresh cilantro. Repeat two more times for a total of 18 wedges.
Nutrition Facts : Calories 626.6, Fat 27.7, SaturatedFat 10.4, Cholesterol 35.7, Sodium 1549.3, Carbohydrate 74.5, Fiber 10.8, Sugar 5.9, Protein 24.6
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.
More about "pan roasted corn quesadillas recipes"
CORN AND RED PEPPER QUESADILLAS - A SEASONED GREETING
From aseasonedgreeting.com
Cuisine MexicanTotal Time 35 minsCategory Vegetarian
- In a medium pan over medium heat and the tablespoon of extra virgin olive oil. Add the sliced onions, saute 5 minutes. Add the red peppers, corn, salt, garlic powder, cayenne, and black pepper. Saute 15 minutes, gradually raising the heat until the corn gets a lightly browned crisp, don’t stir too often so that the onions, corn, and peppers can brown. If it’s sticking to the bottom of the pan, add water a teaspoon at a time to deglaze the pan and stir. After the 15 minutes, pour mixture into a bowl and squeeze two lime wedges over top and stir. Clean the pan to begin making the quesadillas.
- Heat the cleaned pan over medium heat. Place a tortilla in the pan and cook for 1:30-2 minutes to brown. If you like a softer quesadilla only cook for about 1-1:30 minutes. Once it’s as browned as you like it, carefully flip the tortilla over and cook that side how you like it (I do 2 minutes because I like mine crispier). While this side is toasting, assemble by layering the cheese and then the corn and red pepper mixture. Top with another tortilla. Flip to toast this final side, cooking about 1:30 – 2 minutes, checking to see when it’s gotten as browned as you like it. Remove, slice into triangles and enjoy! Repeat until all the cheese and corn red pepper mixture has been used. Top with crema or sour cream, Cotija cheese and shredded lettuce if you’d like!
ROASTED CORN QUESADILLAS - BUDGET BYTES
From budgetbytes.com
4.9/5 (15)Total Time 25 minsEstimated Reading Time 5 minsCalories 321 per serving
- Combine the chopped chicken, corn kernels (no need to thaw first), sliced green onions, diced green chiles, shredded cheese, cumin, and salt in a bowl. Stir until everything is evenly combined.
- Place 1/2 cup of the chicken and corn mixture in each tortilla, spreading it over 1/2 of the surface, then folding the tortilla to close. Repeat until you run out of filling (I filled 7 tortillas before running out).
- Place the quesadillas in a dry skillet over medium-low heat. Cook on each side until the tortillas are brown and crispy and the filling is melted and gooey. Cut each quesadilla into thirds and serve.
SHEET PAN CHICKEN QUESADILLAS WITH CORN ON THE COB
From blueapron.com
ROASTED CORN, POBLANO PEPPER AND CHICKEN QUESADILLAS
From bevcooks.com
ROASTED CORN AND SQUASH QUESADILLAS WITH HOT HONEY DIPPING …
From msn.com
EASY SKILLET ROASTED CORN (SIMPLE RECIPE!) - BORROWED …
From borrowedbites.com
LOADED SHEET PAN QUESADILLAS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
POBLANO, CORN AND GOAT CHEESE QUESADILLAS RECIPE
From thewanderlustkitchen.com
VEGAN QUESADILLAS WITH ROASTED CORN AND CARROT ESQUITES - TODAY
From today.com
CORN TORTILLA QUESADILLAS - BAKE IT WITH LOVE
From bakeitwithlove.com
GOAT CHEESE AND ROASTED CORN QUESADILLAS RECIPE
From myrecipes.com
GOAT CHEESE AND ROASTED CORN QUESADILLA RECIPE
From vermontharvestofthemonth.org
ROASTED CORN SALSA WITH ZUCCHINI QUESADILLAS | LUCI'S …
From lucismorsels.com
QUESADILLAS IN THE OVEN! – A COUPLE COOKS
From acouplecooks.com
CRISPY CORN TORTILLA QUESADILLAS {NO RECIPE REQUIRED}
From alittleandalot.com
SHEET PAN QUESADILLA - ISABEL EATS
From isabeleats.com
PLANTBASED | VEGAN ON INSTAGRAM: "BUFFALO BLACK BEAN & ROASTED …
From instagram.com
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 »
You'll also love