Recipe courtesy of Guy Fieri
Save Recipe Print
Roasted Corn Quesadillas
Total:
1 hr 45 min
Prep:
20 min
Inactive:
1 hr
Cook:
25 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 45 min
Prep:
20 min
Inactive:
1 hr
Cook:
25 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

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.

Pairs well with lager

More from:

Happy Hour

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Roasted Lamb Chops

Recipe courtesy of The Neelys

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Roasted Butter Herb Turkey

Recipe courtesy of Sandra Lee

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Corn and Poblano Lasagna

Recipe courtesy of Marcela Valladolid

Rosemary Roasted Cashews

Recipe courtesy of Ina Garten

Browse Reviews By Keyword