Roasted 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.

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.

BLACK BEAN, ROASTED CORN AND GOAT CHEESE QUESADILLAS

Steps:

• Heat skillet over med-high heat. Add corn, saute 2 minutes or until browned. Place corn in small bowl, add goat cheese and cilantro; mix until well-blended and set aside.
• In 1 tsp olive oil, saute onion and garlic for 3 minutes. Stir in 1 c salsa, cumin, and beans and bring to a boil. Reduce heat and simmer for 5 minutes or until thick. Mash the bean mixture slightly.
• Remove from heat, stir in the corn/cilantro/goat cheese mixture.
• Spread the mixture evenly over 8 tortillas, top each with 1 tortilla, pressing gently.
• Cook each quesadilla in frying pan with cooking spray until golden - about 2 minutes a side.
• Quarter each quesadilla, serve with salsa verde, sour cream and more salsa or green onions if desired.

CORN QUESADILLAS

Steps:

• Heat olive oil in a medium pan and add corn, salt and pepper.
• Cook over medium heat 1 minute.
• Add scallion and water, cover and cook until corn is tender, 3 to 4 minutes.
• Transfer to a bowl.
• Heat a large cast-iron skillet or griddle and add just enough oil to coat.
• Place 1 tortilla in pan and heat 30 seconds until soft, flip and heat other side.
• Repeat to heat all tortillas, adding oil to pan as needed.
• Keep them warm by covering with clean kitchen towels.
• Spread 1/3 cup corn mixture on half of each tortilla; follow with cheese and cilantro, distributing evenly over corn.
• Top each with diced chiles.
• Fold tortilla over filling.
• Heat skillet, adding oil as needed, and place 1 or 2 quesadillas in pan.
• Cook over medium-low heat, turning when crisp and golden to cook other side.
• Serve whole or cut in wedges.
• Garnish and serve with guacamole, crema, cilantro sprigs and salsa.

BLACK BEAN AND CORN QUESADILLAS

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.

SPICY CORN QUESADILLAS

Steps:

• Let the oil heat in a large skillet.
• Add the onion and garlic; saute for 5 minutes or until the onion is softened.
• Add in the carrot; saute for 2 mintues.
• ADd the jalapeno pepper, corn, cumin, coriander, and cilantro; stir to combine.
• Cover and cook for 3-4 minutes; stir often.
• Add salt and pepper to taste; remove skillet from heat.
• Add in the cheese; stir.
• Cover and let stand for a minute or two, until the cheese is partly melted.
• Spread 1/8 of the filling onto the lower half of each tortilla--leave 1/2 inch border from the edge.
• Fold the plain half of the tortilla over the filling.
• Place the quesadilla in a heated, lightly oiled skillet and cook 2-3 minutes on each side or until the cheese is melted and filling is heated.
• Cut into wedges and serve.

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.