Roasted Corn Quesadillas
As I’ve said before, Eric and I love Tex-Mex food. These quesadillas are just oozing with Tex-Mex flavor, so naturally they’re a favorite of ours. Roasting the corn allows the sweet flavors to really shine. The black beans, tomatoes and jalapeños go perfectly with the roasted corn. The chipotle sour cream, which has just a bit of heat, enhances the smoky flavor of the quesadillas.
This dish would make a great appetizer or vegetarian entree. It comes together quickly, so it’s great for busy nights.
- COOK TIME:
- YIELD: 4 servings
¼ cup chipotle peppers in adobo sauce, minced
Half a lime, juiced
1 cup sour cream
3 ears corn
2 tablespoons olive oil
1 jalapeño, seeded and minced
Half a small red onion, diced
½ cup black beans
2 Roma tomatoes, diced
2 tablespoons diced roasted red bell peppers
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
6 tablespoons freshly chopped cilantro leaves, divided
6 ounces Jack cheese, shredded
6 ounces Cheddar, shredded
8 medium flour tortillas
5 tablespoons, sliced green onions
- 1
Heat grill to high and heat oven to 375°. Mix diced chipotle, lime juice and sour cream, and refrigerate for at least an hour.
Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob.
- 2
In a medium pan over medium-high heat, add olive oil, jalapeños, red onions, and black beans. Cook until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Continue cooking for about 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro. Remove the pan from heat and let rest.
- 3
Place 4 tortillas on a large baking sheet. Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through.
Cut each quesadilla into wedges, and serve with chipotle sour cream and green onions.
These look and sound fabulous!
These look awesome! (I’ve missed commenting on your blog for a bit so it’s so good to have some time and catch up with all your cooking/baking! 🙂 )
Leave it to Guy to have a quesadilla recipe with a huge ingredient list. hah! These look so great, though. I'm definitely saving the recipe. I LOVE roasted corn.
Elly, I know! I couldn't believe the number of ingredients in this recipe. We ended up having quite a few of them at home, though, so it wasn't too bad.
oh yum!! i make corn & black bean quesadillas a lot… they're fab! i've never made them with chipotle peppers though. i'll have to try that!