Corn Quesadillas Recipes

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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.

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.

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

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

1 tablespoon vegetable oil
2 tablespoons minced onions
1 garlic clove, minced
1 cup corn kernel
4 ounces thinly sliced mushrooms, preferably a wild variety such as portabello
1/2 teaspoon salt
2 canned chipotle chiles, minced
2 -3 teaspoons adobo sauce (from the chiles)
vegetable oil, for frying
8 corn tortillas
6 -8 ounces monterey jack cheese, shredded
2 -3 tablespoons minced fresh cilantro
salsa (optional)

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.

CORN AND CHEESE QUESADILLAS



Corn and Cheese Quesadillas image

Categories     Broil     Cocktail Party     Vegetarian     Quick & Easy     Lunch     Corn     Jalapeño     Tortillas     Monterey Jack     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 as a first course or 6 as an hors d'oeuvre

Number Of Ingredients 6

eight 7- to 8-inch or four 10-inch flour tortillas (or store bought)
3 tablespoons unsalted butter, melted
2 cups grated Monterey Jack (about 1/2 pound)
1 cup cooked corn
2 fresh or pickled jalapeño chilies, or to taste, seeded and minced (wear rubber gloves)
guacamole and tomato salsa as accompaniments

Steps:

  • Arrange half the tortillas in one layer on a large baking sheet and brush them lightly with some of the butter. Turn the tortillas over, divide the Monterey Jack, the corn, and the chilies evenly among them, and top the mixture with the remaining tortillas. Brush the tops lightly with some of the remaining butter and broil the quesadillas under a preheated broiler about 2 inches from the heat for 1 minute, or until the tops are golden and crisp. Turn the quesadillas carefully with a spatula, brush the tops lightly with the remaining butter, and broil the quesadillas for 1 minute more, or until the tops are golden and crisp. Serve the quesadillas, cut into wedges, with the guacamole and the salsa.

BLACK BEAN 'N' CORN QUESADILLAS



Black Bean 'n' Corn Quesadillas image

Black beans partner up with spinach and corn in these easy and satisfying quesadillas from Susan Franklin of Littleton, Colorado. -Susan Franklin, Littleton, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 can (15 ounces) black beans, rinsed and drained, divided
2 teaspoons olive oil
1 small onion, finely chopped
1 can (11 ounces) Mexicorn, drained
1 teaspoon ground cumin
1 teaspoon chili powder
6 ounces fresh baby spinach (about 8 cups)
8 flour tortillas (8 inches)
3/4 cup shredded reduced-fat Colby-Monterey Jack cheese or Mexican cheese blend

Steps:

  • Preheat oven to 400°. In a small bowl, mash 1 cup of the beans with a fork., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in corn, cumin, chili powder, mashed beans and the remaining beans; heat through. Stir in spinach just until wilted., Spread four tortillas with bean mixture; sprinkle with cheese. Top with remaining tortillas. Place on two ungreased baking sheets., Bake 8-10 minutes or until cheese is melted. Cut each into six wedges.

Nutrition Facts : Calories 358 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 900mg sodium, Carbohydrate 56g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein.

BLACK BEAN AND CORN QUESADILLAS



Black Bean and Corn Quesadillas image

My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!

Provided by EFasse

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 8

Number Of Ingredients 10

2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
¼ cup salsa
¼ teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 ½ cups shredded Monterey Jack cheese, divided

Steps:

  • Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
  • Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

Nutrition Facts : Calories 363 calories, Carbohydrate 45.6 g, Cholesterol 26.5 mg, Fat 14.5 g, Fiber 6.3 g, Protein 13.9 g, SaturatedFat 7 g, Sodium 732.5 mg, Sugar 3.2 g

CORN MASA QUESADILLAS



Corn Masa Quesadillas image

I live in Mexico and "quesadillas" always use corn masa or corn tortillas. The ones made with flour tortillas are called "sincronizadas" (just a cultural tidbit). Anyway, these are from scratch and very versatile since you can use any leftover filling.

Provided by Mexi-Rosie

Categories     Mexican

Time 30m

Yield 25 serving(s)

Number Of Ingredients 12

500 g prepared corn masa harina flour (just a bit more than one pound)
3 tablespoons all-purpose flour
1 tablespoon melted shortening or 1 tablespoon lard
1 teaspoon baking powder
1/2 teaspoon salt
cooking oil
shredded lettuce (optional)
diced tomatoes (optional)
sliced onion (optional)
crumbled fresh cheese (optional)
salsa (optional)
sour cream (optional)

Steps:

  • Mix all ingredients and knead until well blended and easy to handle. Let rest for 10 minutes.
  • Form tortilla-like circles in tortilla press.
  • Fill with your favorite filling or leftovers (not runny) as for turnovers.
  • Seal edges and fry in enough cooking oil. Drain excess grease.
  • (Optional) Garnish with shredded lettuce, diced tomato, shaved onion, crumbled cheese, salsa and sour cream.

Nutrition Facts : Calories 80.9, Fat 1.3, SaturatedFat 0.2, Sodium 62, Carbohydrate 16, Fiber 1.9, Sugar 0.1, Protein 2

SPICY CORN QUESADILLAS



Spicy Corn Quesadillas image

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

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 52m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 carrot, grated
1 fresh jalapeno pepper, seeded and minced
3 cups corn, fresh,frozen,or canned cut
2 teaspoons ground cumin
1 teaspoon ground coriander
1 -2 teaspoon chopped fresh cilantro
salt and pepper
1 1/2 cups monterey jack cheese or 1 1/2 cups cheddar cheese (I use half of each)
8 flour tortillas (8-10 inch)

Steps:

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

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