CORN QUESADILLAS
My cheesy corn quesadillas take only minutes going from skillet to table. They make craveable leftovers for brown bag lunches, so pack the salsa, too. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 380 calories, Fat 19g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 524mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.
BLACK BEAN AND CORN QUESADILLAS
My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!
Provided by EFasse
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 363 calories, Carbohydrate 45.6 g, Cholesterol 26.5 mg, Fat 14.5 g, Fiber 6.3 g, Protein 13.9 g, SaturatedFat 7 g, Sodium 732.5 mg, Sugar 3.2 g
CORN AND CHEESE QUESADILLAS
Categories Broil Cocktail Party Vegetarian Quick & Easy Lunch Corn Jalapeño Tortillas Monterey Jack Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 as a first course or 6 as an hors d'oeuvre
Number Of Ingredients 6
Steps:
- Arrange half the tortillas in one layer on a large baking sheet and brush them lightly with some of the butter. Turn the tortillas over, divide the Monterey Jack, the corn, and the chilies evenly among them, and top the mixture with the remaining tortillas. Brush the tops lightly with some of the remaining butter and broil the quesadillas under a preheated broiler about 2 inches from the heat for 1 minute, or until the tops are golden and crisp. Turn the quesadillas carefully with a spatula, brush the tops lightly with the remaining butter, and broil the quesadillas for 1 minute more, or until the tops are golden and crisp. Serve the quesadillas, cut into wedges, with the guacamole and the salsa.
ZUCCHINI, CORN, BLACK-BEAN, AND JACK-CHEESE QUESADILLAS
One of those email recipes I haven't tried yet, but it sounds so good with a margarita on a summer afternoon that I thought I would share it. Hope you enjoy!
Provided by TishT
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine the zucchini, corn, onion, jalapenos, beans, salt, pepper, and chili powder.
- Toss gently to distribute the seasonings and then stir in the cheese.
- Heat the oven to 200 degrees F.
- Set the tortillas on a work surface.
- Put about 1/3 cup of the filling on one half of each tortilla.
- Spread the filling to the edge and then fold the tortilla over the filling.
- In a large nonstick frying pan, heat 1/2 Tbs of the oil over moderate heat.
- Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1-1/2 minutes per side.
- Remove from the pan and keep warm on a baking sheet in the oven.
- Repeat in batches with the remaining oil and quesadillas.
- Cut the quesadillas in wedges and serve.
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CHEESY CORN-AND-BLACK-BEAN QUESADILLAS RECIPE
From myrecipes.com
5/5 (6)Total Time 40 minsServings 8Calories 305 per serving
- In a bowl, coarsely mash beans with a potato masher. Warm a large skillet over medium-high heat; add corn and cook for 3 to 4 minutes, stirring occasionally, until corn begins to brown. Add corn to bowl with beans.
- In same skillet, warm oil. Add onion and jalapeño and sauté for 2 minutes. Add garlic and sauté 1 minute longer. Stir mixture into bowl with beans and corn. Let mixture cool to room temperature, about 10 minutes.
- When cool, stir in cheese and season with salt and pepper. Preheat oven to 200ºF. Spread a tortilla out on a work surface and spread a 1/2-cup portion of bean mixture over half. Fold tortilla in half. Repeat with remaining tortillas and bean mixture. Warm a large skillet over medium-high heat. Cook as many tortillas as fit in skillet, 3 minutes, then flip quesadillas and cook until golden brown and crispy and cheese is melting, 2 to 3 minutes longer. Place quesadillas on a baking sheet and keep warm in oven while you cook remaining quesadillas. Cut into wedges and serve.
CORN TORTILLA QUESADILLAS - BAKE IT WITH LOVE
From bakeitwithlove.com
Ratings 12Category Appetizer, Main Course, SnackCuisine American, MexicanTotal Time 15 mins
- Heat a medium or a large skillet or non-stick frying pan to medium heat. Melt the first cube of butter then place 1 tortilla into the skillet. Add a 1/2 cup of your shredded Monterey Jack cheese then once the tortilla is warmed, fold it in half over the cheese. Repeat with a second tortilla.
- Cook for 1-2 minutes, or until the tortilla is golden and the cheese is beginning to melt. Flip and cook the reverse side for an additional 1-2 minutes until it is also golden and the cheese is fully melted. *The edges will start to sizzle. Also, note that the tortillas do not get super crispy.Remove from the skillet and transfer to a plate. Repeat with the remaining quesadillas.
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- Spray a large frying pan with the cooking spray and heat over medium heat until warmed through.
- Add half of the cheese to one half of the tortilla. Immediately add corn and spread evenly, then scallions, and top with the remaining cheese.
- With a spatula, fold over the unadorned side of the tortilla to cover the other side. Press down with the spatula.
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