Sunday, February 7, 2010

Roasted Corn Quesadillas

I think it will become quite evident that I went on a Guy Fieri kick for about a week. I don't care though because everything of his that I made was FAB-U-LOUS! These Roasted Corn Quesadillas were so much better than any chicken and cheese or beef and cheese quesadillas for sure. Not to mention, they are vegetarian for anyone that is interested (unless eating beans goes against that....I can't remember)!

There's so many positive things...errr, this recipe! They all combine together to make one filling and satisfying meal :) I love that kernel corn is part of these quesadillas as well as black beans.


1/4 cup chipotle peppers in adobo sauce, minced
1/2 lime, juiced
1 cup sour cream
3 ears white corn on the cob
2 tablespoons olive oil
1 jalapeno, seeded and minced
1/4 red onion, diced
1/2 cup black beans
2 Roma tomatoes, diced
(Krista Kooks used Red Gold canned tomatoes because they are delicious!)
2 tablespoons diced roasted red bell peppers
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
6 tablespoons freshly chopped cilantro leaves, divided
6 ounces Jack cheese, shredded
6 ounces Cheddar, shredded
8 medium flour tortillas
(Krista Kooks used H.E.B.'s Homestyle Tortillas per the sous chef's instructions)
5 tablespoons, sliced scallions (Krista Kooks left these out)


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.

I will tag this as an appetizer, lunch or dinner item because you could really use it for any of them :)

Is your mouth watering?


  1. These look great! I am adding them to my lunch menu.

  2. You quesadillas photos looks very good ... I like the idea of your chipotle sour cream. Here's a similar quesadillas recipe. Let us know your impressions.



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