Spicy Corn Quesadillas

⏱ 52 mins 🍽 4 serving(s) 🌶 mexican 🏷 Snack

This is a favourite from my collection of quesadilla recipes, offering a delicious meat-free option. The filling combines sweet corn with aromatic spices and melted cheese, all wrapped in a soft tortilla. It's particularly excellent when made with corn cut straight from the cob. The whole dish comes together in just 52 minutes for a satisfying meal.

Spicy Corn Quesadillas

Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, grated
  • 1 fresh jalapeno pepper, seeded and minced
  • 3 cups corn, fresh,frozen,or canned cut
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 -2 teaspoon chopped fresh cilantro
  • salt and pepper
  • 1 1/2 cups monterey jack cheese or 1 1/2 cups cheddar cheese (I use half of each)
  • 8 flour tortillas (8-10 inch)

Method

  1. Heat the vegetable oil in a large frying pan.
  2. Cook the chopped onion and minced garlic for 5 minutes until the onion softens.
  3. Introduce the grated carrot and cook for 2 minutes.
  4. Mix in the minced jalapeño, corn, ground cumin, coriander, and fresh cilantro.
  5. Place a lid on the pan and cook the mixture for 3-4 minutes, stirring frequently.
  6. Season with salt and pepper, then take the pan off the heat.
  7. Stir the grated cheese into the warm vegetable mixture.
  8. Cover the pan and allow it to rest for a minute or two so the cheese begins to melt.
  9. Spoon one eighth of the filling onto the bottom half of each tortilla, keeping a 1/2 inch border clear.
  10. Fold the empty top half of each tortilla over to cover the filling.
  11. Cook each quesadilla in a preheated, lightly oiled pan for 2-3 minutes per side until the cheese is fully melted and the filling is hot.
  12. Slice the cooked quesadillas into wedges before serving.

Nutrition (per serving)

Sodium643200 mg

Recipe details

CategorySnack
Cuisinemexican
Authorratherbeswimmin