Roasted Corn Quesadillas

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