Cheesy Corn Quesadillas
We love the combination of sweet corn with cheese and a little heat from the green chilies. This recipe came about as an afternoon snack, but soon turned into a lunch favorite. It’s easy to make with a few staple ingredients and is sure to be a crowd-pleaser.
Ingredients
Filling
- 2 tbsp olive oil
- ½ tsp cumin seeds
- ½ cup onions chopped
- 1 tbsp garlic minced
- 1 tbsp green chilies minced OR ½ tsp crushed red pepper
- 1 12 oz frozen corn packet defrosted
- 1 tbsp lime juice
- ½ cup cilantro chopped
- ½ cup green onions chopped
- salt to taste
Assembly
- 6 tortillas
- 1 cup pepper jack cheese shredded
Instructions
- Heat the olive oil in a medium pan over medium heat. Once the oil is hot, add the cumin seeds. Let the cumin sizzle for 3-5 seconds and then add the onions. Sauté the onions until they are soft and translucent. Then add the garlic and green chilies or crushed red pepper. Sauté for another minute. Then add the corn and mix well. Add salt to taste. Add the lime juice and mix thoroughly. Cook the mixture for 3-5 minutes.
- Remove from heat and let the mixture cool down. Then add the cilantro and green onions and mix.
- To assemble the quesadillas, lightly warm up a tortilla on both sides on a pan over medium-low heat. On one half of the tortilla sprinkle about 1 tbsp of cheese and then at least 3 tbsp of the corn mixture and then another 1 tbsp of cheese and fold the tortilla over.
- Toast each side of the filled quesadilla for about a minute, or until the cheese has melted. Serve warm with your favorite salsa, lime juice, and sour cream.
