Corn N Squash Quesadillas Recipes

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.

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.

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.

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.
• Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
• Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.
• Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.

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.

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.

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.

Steps:

• Preheat oven to broil. Line a baking sheet with aluminum foil.
• Place zucchini, broccoli, bell pepper, carrot, onion and mushrooms in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Place two tortillas, side by side, on the prepared baking sheet. On each tortilla layer cheddar cheese, vegetables, then Monterey jack cheese. Top each with another tortilla.
• Place under the broiler and cook until lightly browned. Carefully turn tortillas and cook on the other side until lightly browned.

Steps:

• In a medium bowl, mix together squash and goat cheese.
• For each quesadilla, spread one tortilla with one-quarter of squash mixture (about 1/3 cup), then sprinkle with 2 tablespoons jalapenos and 1/2 cup mozzarella.
• In a large nonstick skillet, heat 1/2 tablespoon butter over medium until bubbling. Add prepared tortilla to skillet, cheese side facing up. Top with second tortilla. Cook, flipping once, until cheese is melted and tortillas are golden, 2 to 3 minutes per side. Repeat with remaining tortillas. Cut into wedges; serve immediately, with pico de gallo.

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.

Steps:

• Heat oil in a large skillet, preferably cast iron, over medium. Cook onion and garlic, stirring occasionally, until very soft and golden, 10-12 minutes; season with salt. Transfer to a small bowl and wipe skillet clean.
• Toast a tortilla in the same skillet over medium-high until golden brown but not crunchy on one side, about 1 minute. Turn tortilla over and scatter one-quarter of cheese over one half of toasted side. Arrange 2 squash blossoms and one-quarter of onion mixture on top of cheese and fold tortilla in half to create a half-moon. Press down on it lightly to help tortilla adhere. Continue cooking, turning once or twice and pressing occasionally, until cheese is melted and tortilla begins to brown and crisp in spots (turn down the heat if needed), about 3 minutes. Transfer quesadilla to a plate. Repeat with remaining tortillas, cheese, squash blossoms, and onion mixture to make 3 more quesadillas.