Spicy Corn Quesadillas
Ingredients
- 2 tablespoons vegetable oil ⓘ
- 1 medium onion, chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 1 carrot, grated ⓘ
- 1 fresh jalapeno pepper, seeded and minced ⓘ
- 3 cups corn, fresh,frozen,or canned cut ⓘ
- 2 teaspoons ground cumin ⓘ
- 1 teaspoon ground coriander ⓘ
- 1 -2 teaspoon chopped fresh cilantro ⓘ
- salt and pepper ⓘ
- 1 1/2 cups monterey jack cheese or 1 1/2 cups cheddar cheese (I use half of each) ⓘ
- 8 flour tortillas (8-10 inch) ⓘ
Instructions
- Let the oil heat in a large skillet.
- Add the onion and garlic; saute for 5 minutes or until the onion is softened.
- Add in the carrot; saute for 2 mintues.
- ADd the jalapeno pepper, corn, cumin, coriander, and cilantro; stir to combine.
- Cover and cook for 3-4 minutes; stir often.
- Add salt and pepper to taste; remove skillet from heat.
- Add in the cheese; stir.
- Cover and let stand for a minute or two, until the cheese is partly melted.
- Spread 1/8 of the filling onto the lower half of each tortilla--leave 1/2 inch border from the edge.
- Fold the plain half of the tortilla over the filling.
- Place the quesadilla in a heated, lightly oiled skillet and cook 2-3 minutes on each side or until the cheese is melted and filling is heated.
- Cut into wedges and serve.
Nutrition & Diet Analysis (per serving)
803
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).