CORN QUESADILLAS
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
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 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.
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.
CORN MASA QUESADILLAS
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
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
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.
CHILLI CORN & SPRING ONION QUESADILLA
Try a new twist on a classic Mexican-inspired snack by adding fiery chillies, sweetcorn and a squeeze of lime
Provided by Esther Clark
Categories Lunch, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Heat the oil in a frying pan, add the onion and fry for 10 mins or until softened. Add the chilli and ground coriander and cook for 1 min more. Stir through the sweetcorn, spring onions and lime zest. Season to taste.
- Pile the mixture on 1 tortilla, then top with the cheddar, mozzarella and the second tortilla. Heat a frying pan over a high heat. When hot, add the quesadilla, cook for 2 mins on one side, then turn it over and cook for 1-2 mins more, or until the cheese is melted. Cut into four and serve with some chilli sauce, if you like.
Nutrition Facts : Calories 375 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.7 milligram of sodium
MEXICAN CHICKEN QUESADILLAS WITH CORN
Prepare Mexican Chicken Quesadillas with Corn for a cheesy weeknight dish. Your family will gladly come to the table for these Mexican chicken quesadillas.
Provided by My Food and Family
Categories Meal Recipes
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 580, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1260 mg, Carbohydrate 67 g, Fiber 10 g, Sugar 6 g, Protein 25 g
MEXICAN STREET CORN QUESADILLAS
Enjoy these corn quesadillas made with four cheeses, avocado, chiles & more. Mexican Street Corn Quesadillas taste great made with roasted corn on the cob.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 28m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Use sharp knife to cut kernels off each corn cob. (You should have about 1-1/2 cups corn kernels.)
- Combine cheeses, mayo, green chiles, chili powder, 2 Tbsp. cilantro and 1 cup corn.
- Spoon onto tortillas, adding about 1/4 cup cheese mixture to each tortilla; fold in half.
- Spray grill pan with cooking spray; heat on medium heat. Add 3 quesadillas; cook 4 to 5 min. on each side or until filling is heated through and quesadillas are lightly browned on both sides. Repeat with remaining quesadillas.
- Combine avocados with remaining corn and cilantro. Cut each quesadilla in half. Serve topped with avocado mixture.
Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
CORN AND CHEESE QUESADILLAS
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
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.
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