Roasted Corn Quesadillas

  • Level: Intermediate
  • Total: 1 hr 45 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 25 min
  • Yield: 6 servings
Save Recipe


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


  1. Preheat grill to high. Preheat oven to 375 degrees F.
  2. Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour.
  3. Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob.
  4. 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.
  5. Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas.
  6. 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.
  7. Serve with chipotle sour cream garnished with scallions.
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Black Bean and Roasted Corn Salad

Green Beans with Roasted Corn and Green Onions

Sunny's Quick Corn and Pico Salad

🤤 More Drool-Worthy Recipes