Roasted Corn Quesadillas

Total Time:
1 hr 45 min
20 min
1 hr
25 min

6 servings

  • 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
  • 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
  • 5 tablespoons, sliced scallions
  • 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.

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Pairs Well With

Crisp, refreshing light beer

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