Pan Roasted Corn Quesadillas Food

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.

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.

THE GREATEST QUESADILLA

Steps:

• Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
• Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
• Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.

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.

ROASTED CORN AND BLACK BEAN QUESADILLAS

Steps:

• Preheat oven to 425 degrees.
• In a large bowl, toss together corn, red pepper, garlic, onion, and jalapeno pepper with 2 tablespoons of the olive oil.
• Pour mixture onto a cookie sheet, roast for about 20-30 minutes, stirring occassionally.
• Remove when corn is carmelized.
• Add beans to the same large bowl. Add lime juice, salt, and corn mixture, stir.
• In a large saute pan, heat a teaspoon of olive oil. Place one tortilla onto the pan.
• Add 1 cup of the corn and bean mixture and spoon evenly on the tortilla.
• Add 2 oz of cheese.
• Place the second tortilla on top, cover and cook for about 1 minute.
• Flip the quesadilla carefully, cook for about 1 minute, or until golden brown.
• Remove from pan, cut into 6 wedges and serve with salsa, sour cream, guacamole, and fresh cilantro. Repeat two more times for a total of 18 wedges.