Roasted Corn Quesadillas Recipes

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CORN AND BLACK BEAN QUESADILLAS



Corn and Black Bean Quesadillas image

Quesadillas are a win-win for busy weeknight meals. They come together quick and easy, and are usually a tasty excuse to clean out leftovers from the fridge. In this case, the filling is made with canned black beans from the pantry and leftover corn on the cob.

Provided by Jennifer Perillo

Time 40m

Yield 8 servings

Number Of Ingredients 12

Freshly ground black pepper
Handful of fresh cilantro, chopped
Eight 8-inch round flour tortillas
8 ounces Monterey Jack cheese, shredded
Pico de gallo, to serve, optional
1/4 teaspoon cumin
1 to 2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, chopped fine
One 15-ounce can black beans, drained and rinsed
1 cup cooked corn kernels (from 1 large ear)
3/4 teaspoon salt

Steps:

  • Heat 1 tablespoon of oil in a 10-inch nonstick skillet. Add the onion and garlic; cook until lightly golden, 1 to 2 minutes. Add the beans, corn and another tablespoon of oil if the pan seems dry. Season with the salt, cumin and pepper, and stir in the cilantro. Let cook over medium-low heat until the beans and corn are heated through, about 5 minutes.
  • Heat a 10-inch cast-iron skillet over medium heat.
  • Meanwhile, arrange the tortillas flat on a counter. Sprinkle 1 1/2 tablespoons of cheese on one half of each tortilla. Spoon 2 tablespoons of the bean-corn mixture over the cheese. Top with another 1 1/2 tablespoons of cheese. Fold the filled tortillas into half-moons.
  • Place 2 quesadillas in the skillet. Cook until golden on the bottom and the cheese has started to melt, 2 to 3 minutes. Use a spatula to flip the quesadillas, and cook until golden on the other side, 2 to 3 more minutes,. Repeat with the remaining quesadillas.
  • Serve topped with pico de gallo if desired.
  • Easy Swap In: We usually make the filling with leftover grilled or roasted corn, but frozen corn works great too. Don't thaw the corn-just add the frozen kernels to the pan with the black beans and allow 1 to 2 extra minutes for them to heat through.

STREET CORN QUESADILLA



Street Corn Quesadilla image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 1 to 2 servings

Number Of Ingredients 12

1/4 cup mayonnaise
2 large flour tortillas
1 cup shredded Monterey Jack cheese
1 cup frozen roasted corn, thawed
1/2 cup crumbled Cojita
1/2 small avocado, diced
2 tablespoons chopped jarred jalapenos
2 tablespoons chopped fresh cilantro
1 teaspoon ancho chile powder
1/4 cup jarred salsa, for serving
1/4 cup jarred salsa verde, for serving
Tortilla chips, for serving

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.

CORN QUESADILLAS



Corn Quesadillas image

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

1-1/2 cups shredded Monterey Jack or pepper jack cheese
1 cup fresh or frozen corn
3 green onions, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons sour cream
1 tablespoon minced chipotle peppers in adobo sauce
4 flour tortillas (8 inches)
1 teaspoon canola oil
Guacamole, optional

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.

THE GREATEST QUESADILLA



The Greatest Quesadilla image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 3 servings

Number Of Ingredients 10

1 cup grated white Cheddar cheese
1 cup grated Monterey Jack cheese
1 cup grated pepper jack cheese
6 tablespoons salted butter
Six 8-inch flour tortillas
Pinch of kosher salt
Pinch of freshly ground black pepper
2 Roma tomatoes, diced
One 4-ounce can diced green chiles, drained
9 fresh cilantro sprigs, for garnish

Steps:

  • Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
  • Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
  • Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.

ROASTED CORN QUESADILLAS



Roasted Corn Quesadillas image

Provided by Guy Fieri

Categories     appetizer

Time 1h45m

Yield 6 servings

Number Of Ingredients 18

1/4 cup chipotle peppers in adobo sauce, minced
1/2 lime, juiced
1 cup sour cream
3 ears white corn on the cob
2 tablespoons olive oil
1 jalapeno, seeded and minced
1/4 red onion, diced
1/2 cup black beans
2 Roma tomatoes, diced
2 tablespoons diced roasted red bell peppers
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
6 tablespoons freshly chopped cilantro leaves, divided
6 ounces Jack cheese, shredded
6 ounces Cheddar, shredded
8 medium flour tortillas
5 tablespoons, sliced scallions

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.

ROAST CORN, ASPARAGUS AND MAINE CRAB QUESADILLA



Roast Corn, Asparagus and Maine Crab Quesadilla image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 18

1/2 pound fresh or thawed frozen corn on the cob, husked
3/4 pound medium asparagus
1 tablespoon olive or vegetable oil, plus extra for pan
1 red bell pepper, seeded and minced
1 jalapeno, seeded and minced
1 red onion, minced
1/2 pound fresh crabmeat (recommended: Maine crab)
1/2 cup Chipotle Sauce, recipe follows
Kosher salt and freshly ground black pepper
Hot sauce, optional
4 (10-inch) flour tortillas
1 pound shredded Cheddar or Monterey Jack
4 to 6 tablespoons sour cream, for garnish
Approximately 1 1/2 cups shredded romaine or iceberg lettuce, for garnish
For serving: white rice or black beans
1/2 cup mayonnaise
2 dried chipotle peppers, stemmed
1/4 to 1/2 tablespoon fresh lime juice

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



Roasted Corn and Black Bean Quesadillas image

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

1 (16 ounce) bag supersweet frozen corn, thawed
1 red pepper, diced
4 garlic cloves, minced
1 purple onion, diced
1 jalapeno pepper, seeded and sliced into rings
1 (16 ounce) can black beans, drained and rinsed
1 lime, juice of
1 teaspoon salt
4 tablespoons olive oil
6 tortillas
8 ounces monterey jack cheese, grated
16 ounces salsa (can use less (or more)
sour cream
guacamole
fresh cilantro, chopped

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 'N' SQUASH QUESADILLAS



Corn 'n' Squash Quesadillas image

Grilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. -Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 12

2 medium ears sweet corn, husks removed
2 medium yellow summer squash, halved lengthwise
1/2 small sweet onion, cut into 1/4-inch slices
1 to 2 jalapeno peppers
1 tablespoon minced fresh basil
1-1/2 teaspoons minced fresh oregano
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground cumin
6 flour tortillas (8 inches), warmed
1 cup shredded Monterey Jack cheese
1 tablespoon canola oil

Steps:

  • Grill corn, covered, over medium heat for 10 minutes; turn. Place the squash, onion and jalapenos on grill; cover and cook for 5-6 minutes on each side. When vegetables are cool enough to handle, remove corn from the cobs, chop the squash and onion, and seed and chop the jalapenos. Place in a large bowl., Stir in the basil, oregano, garlic, salt and cumin. Place 1/2 cup filling on 1 side of each tortilla; sprinkle with cheese. Fold tortillas over filling. In a large cast-iron skillet or griddle, cook quesadillas in oil over medium heat until heated through, 1-2 minutes on each side. Cut into wedges.

Nutrition Facts : Calories 301 calories, Fat 12g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 454mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

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Top Asked Questions

How do you make a cheese quesadilla?
Sprinkle 1 1/2 tablespoons of cheese on one half of each tortilla. Spoon 2 tablespoons of the bean-corn mixture over the cheese. Top with another 1 1/2 tablespoons of cheese. Fold the filled tortillas into half-moons. Place 2 quesadillas in the skillet. Cook until golden on the bottom and the cheese has started to melt, 2 to 3 minutes.
How to make quesadillas in a cast iron skillet?
Directions Heat 1 tablespoon of oil in a 10-inch nonstick skillet. Add the onion and garlic; cook until lightly golden, 1 to 2 minutes. Heat a 10-inch cast-iron skillet over medium heat. Meanwhile, arrange the tortillas flat on a counter. Sprinkle 1 1/2 tablespoons of cheese on one half of each tortilla. Place 2 quesadillas in the skillet.
How do you make bean corn tortillas?
Heat a 10-inch cast-iron skillet over medium heat. Meanwhile, arrange the tortillas flat on a counter. Sprinkle 1 1/2 tablespoons of cheese on one half of each tortilla. Spoon 2 tablespoons of the bean-corn mixture over the cheese.
How do you cook quesadillas with mayonnaise and peppers?
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.

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