Recipe courtesy of Guy Fieri
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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

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