Corn Quesadillas

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!

Recipe From allrecipes.com

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
Calories363 calories
Carbohydrate45.6 g
Cholesterol26.5 mg
Fat14.5 g
Fiber6.3 g
Protein13.9 g
SaturatedFat7 g
Sodium732.5 mg
Sugar3.2 g

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.

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

Recipe From tasteofhome.com

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
Calories 380 calories
Fat19g fat (10g saturated fat)
Cholesterol43mg cholesterol
Sodium524mg sodium
Carbohydrate36g carbohydrate (3g sugars
Fiber3g fiber)
Protein16g protein.

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.

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.

Recipe From food.com

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.

STREET CORN QUESADILLA



Street Corn Quesadilla image

Recipe From foodnetwork.com

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 AND CHEESE QUESADILLAS



Corn and Cheese Quesadillas image

Recipe From epicurious.com

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.

CORN TRUFFLE (HUITLACOCHE) QUESADILLAS



Corn Truffle (Huitlacoche) Quesadillas image

Huitlacoche (pronounced wee-tlah-KOH-cheh) is a delicious corn fungus packed with nutrients and antioxidants. Known also as the Mexican truffle, it has been considered a delicacy in Mexico for thousands of years and its popularity is rapidly growing in the US and Europe. Enjoy it in these crispy quesadillas.

Recipe From allrecipes.com

Provided by gem

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 5

Number Of Ingredients 9

2 tablespoons butter
½ onion, chopped
1 garlic clove, minced
1 jalapeno pepper, seeded and chopped
5 fresh epazote leaves
1 pound fresh corn truffles (huitlacoche)
sea salt to taste
10 (6 inch) yellow corn tortillas
1 pound Oaxaca cheese, separated into strings
Calories525 calories
Carbohydrate35.6 g
Cholesterol107.5 mg
Fat32.2 g
Fiber7.8 g
Protein27 g
SaturatedFat19.5 g
Sodium722.9 mg
Sugar3.1 g

Steps:

  • Melt butter in a skillet over medium heat; stir in onion, garlic, jalapeno pepper, and epazote and cook until soft, about 5 minutes. Stir corn truffles into onion mixture; cook and stir until truffle liquid has evaporated, about 10 minutes. Season with salt and keep warm.
  • Heat a large griddle or skillet over medium heat until hot. Moisten both sides of two tortillas with water and place them, stacked together, onto the hot griddle; cook until the bottom tortilla is crisp, about 2 minutes. Flip the stacked tortillas and cook the other tortilla until crisp, about 2 minutes. Separate the two tortillas; place them separately, uncooked side down, onto the hot griddle. Cover the crisp side of one tortilla with 1/5 of the Oaxaca cheese; place 1/5 of the corn truffle mixture over the cheese, then lay the crisp side of the second tortilla on top to cover the truffle mix.
  • Cook, turning once, until both tortillas are crisp and cheese is melted, about 3 minutes; repeat with remaining tortillas, cheese, and corn truffle mixture. Cut each quesadilla into four wedges to serve.

EGG AND CORN QUESADILLA



Egg and Corn Quesadilla image

For a deliciously different breakfast or brunch, try this excellent quesadilla. It's also great for a light lunch or supper. Corn is a natural in Southwestern cooking and a tasty addition to this zippy egg dish. -Stacy Joura, Stoneboro, Pennsylvania

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6-8 servings.

Number Of Ingredients 16

1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons olive oil
1 garlic clove, minced
3 cups fresh or frozen corn
1 teaspoon minced chives
1/2 teaspoon dried cilantro flakes
1/2 teaspoon salt
1/4 teaspoon pepper
4 large eggs, lightly beaten
4 flour tortillas (10 inches)
1/2 cup salsa
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded part-skim mozzarella cheese
Additional salsa and sour cream, optional
Calories 387 calories
Fat20g fat (10g saturated fat)
Cholesterol149mg cholesterol
Sodium621mg sodium
Carbohydrate32g carbohydrate (7g sugars
Fiber6g fiber)
Protein16g protein.

Steps:

  • In a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the corn, chives, cilantro, salt and pepper. Cook until heated through, about 3 minutes. Stir in eggs; cook until completely set, stirring occasionally. Remove from the heat. , Place one tortilla on a lightly greased baking sheet or pizza pan; layer with a third of the corn mixture, salsa and sour cream. Sprinkle with a fourth of the cheeses. Repeat layers twice. Top with the remaining tortilla and cheeses. , Bake at 350° for 10 minutes or until the cheese is melted. Cut into wedges. Serve with salsa and sour cream if desired.

MEXICAN CHICKEN QUESADILLAS WITH CORN



Mexican Chicken Quesadillas with Corn image

Prepare Mexican Chicken Quesadillas with Corn for a cheesy weeknight dish. Your family will gladly come to the table for these Mexican chicken quesadillas.

Recipe From myfoodandfamily.com

Provided by My Food and Family

Categories     Meal Recipes

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 6

1/2 lb. boneless skinless chicken breasts, cut into thin strips
2 tsp. chili powder
2 cups frozen corn, thawed, drained
1/2 cup TACO BELL® Thick & Chunky Salsa
8 flour tortillas (8 inch)
1 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
Calories580
Fat23 g
SaturatedFat9 g
TransFat0 g
Cholesterol55 mg
Sodium1260 mg
Carbohydrate67 g
Fiber10 g
Sugar6 g
Protein25 g

Steps:

  • Preheat broiler. Spray large nonstick skillet with cooking spray. Heat on medium heat. Add chicken and chili powder; cook and stir 2 minutes. Add corn and 2 Tbsp. of the salsa; cook and stir 3 minutes or until chicken is cooked through and sauce is thickened.
  • Spray tops of 4 of the tortillas with cooking spray. Place, sprayed sides down, on large foil-covered baking sheet. Sprinkle with half of the cheese; top with chicken mixture, remaining cheese and remaining tortillas. Spray tops of tortillas with cooking spray.
  • Broil, 4 to 5 inches from heat, 3 minutes or until golden brown. Turn quesadillas over with large spatula; continue broiling an additional 3 minutes or until second side is golden brown and cheese is melted. Cut each into 4 wedges. Serve with the remaining salsa.

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