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.
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Lavender Adhiambo
[email protected]These quesadillas were amazing! I will definitely be making them again and again.
Jubayer Jubayer
[email protected]I was disappointed with these quesadillas. The roasted corn was too dry and the cheese wasn't melted enough.
Theresa Chanda
[email protected]These quesadillas were so good! The roasted corn and cheese were a perfect combination.
Alice Quinzel
[email protected]I made these quesadillas for my kids and they loved them! They're a great way to get them to eat their vegetables.
Md nasim Khan2008
[email protected]These quesadillas were a great way to use up leftover roasted corn. They were quick and easy to make, and they were delicious.
Patricia Cheeseman
[email protected]I thought the quesadillas were a little too greasy. I would use less oil next time.
Surendra Shrestha
[email protected]The roasted corn in these quesadillas was a great idea. It added a lot of flavor and texture.
JUNGLE VILLAGE CENTRE
[email protected]These quesadillas were amazing! I will definitely be making them again and again.
Kathryn Ellison
[email protected]I was disappointed with these quesadillas. The roasted corn was too dry and the cheese wasn't melted enough.
Michele
[email protected]These quesadillas were so good! The roasted corn and cheese were a perfect combination.
Sk Yohan
[email protected]I made these quesadillas for my kids and they loved them! They're a great way to get them to eat their vegetables.
Kw Bond
[email protected]These quesadillas were a great way to use up leftover roasted corn. They were quick and easy to make, and they were delicious.
Kawku Raphael
[email protected]I thought the quesadillas were a little bland. I would add more seasoning next time.
Iulian Croitor
[email protected]The roasted corn in these quesadillas was a nice touch. It added a lot of flavor and texture.
Al - Mamun
[email protected]Yum! These quesadillas were so good! I will definitely be making them again.
Tanan Ahmed
[email protected]I love how easy these quesadillas are to make. They're perfect for a quick and easy weeknight meal.
Imane Allaoui
[email protected]These quesadillas were a huge hit with my family! The roasted corn added a delicious sweetness and smokiness that really took them to the next level.