Jalapeno Corn Quesadillas Food

CORN QUESADILLAS

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.

STREET CORN QUESADILLA

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.

FONTINA, CORN AND JALAPEñO QUESADILLAS

Steps:

• Heat 2 teaspoons oil in heavy medium skillet over medium heat. Add corn, chilies and oregano and sauté 2 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Heat clean heavy medium skillet over medium heat. Brush with oil. Add 1 tortilla. Cover with 1/2 cup cheese and 1/4 of corn mixture. Top with another tortilla. Cook until tortillas are brown and cheese melts, about 2 minutes per side. Transfer to work surface. Repeat with remaining ingredients, forming 4 quesadillas in total. Cut each into 8 wedges.

CORN AND CHEESE QUESADILLAS

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.

JALAPENO POPPER QUESADILLAS

Steps:

• Tortillas -- Wrap up the 4 of the tortillas in a damp paper towel and heat on medium heat for about 30 seconds. Just until they are slightly warm.
• Filling -- Top each of the tortillas with 1 tablespoon of the the herb cheese, (I like to use a good herb cheese, but a cream cheese with chives work, or even one with onions and chives. That is all personal preference), top 1/2 (1 side) of the tortilla with 1 of the minced jalapenos, then 1/4 of the bacon, and 1/4 cup of the shredded cheese. Season with a pinch of both salt and pepper. Fold over the side not filled to make a 1/2 moon shape.
• Grill -- Brush each side of the tortilla, with olive oil and either grill, inside or out or bake. They take just a few minutes per side until golden brown and then flip. They don't take long so keep an eye on them. If you use the oven 400 for about 10-12 minutes on a cookie sheet, middle shelf, uncovered. And same thing -- flip half way through the cooking process.
• Serve -- You could serve with sour cream if you want, but for me. Nothing is needed. Just slice them in wedges and ENJOY! Cheesy, spicy and creamy.

JALAPENO POPPER QUESADILLAS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Arrange jalapeno peppers, cut-side down, on the prepared baking sheet.
• Broil jalapeno peppers in the preheated oven until skins are bubbling and blackened, 10 to 15 minutes. Immediately place peppers in a resealable plastic bag; seal. Allow peppers to steam in bag to help loosen skins, about 20 minutes. Carefully open bag, pull skins off peppers, and chop peppers.
• Spread half the butter onto 1 side of each tortilla. Spread half the cream cheese onto the other side of each tortilla. Sprinkle half the jalapeno peppers, half the Mexican cheese blend, and half the tortilla chips over the cream cheese-side of each tortilla. Fold each tortilla in half over the fillings with butter-side on the outside.
• Heat a skillet over medium-low heat; cook 1 quesadilla in the hot skillet until golden brown, 2 to 3 minutes per side. Repeat with second quesadilla.

CARAMELIZED ONION AND JALAPENO QUESADILLAS

Steps:

• Melt butter in a large skillet over medium-low heat; cook and stir onion until softened and lightly browned, about 10 minutes. Add jalapeno peppers to onion; cook and stir until onion is browned, about 10 minutes more. Transfer onion mixture to a plate.
• Heat about 1 tablespoon olive oil in the same skillet and add 1 tortilla. Top tortilla with 1/4 cup Mexican cheese blend, 1/2 of the onion mixture, and 1/4 cup Mexican cheese blend, respectively; top with 1 tortilla. Cook quesadilla until browned and cheese is melted, 1 to 2 minutes per side. Repeat with remaining oil, tortillas, cheese, and onion mixture.