Best Spicy Corn Quesadillas Recipes

SPICY CORN QUESADILLAS

Spicy Corn Quesadillas image

I collect quesadilla recipes and this is a great meatless one. It is the best with corn cut fresh from the cob.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 52m

Yield 4 serving(s)

Number Of Ingredients 12

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)

Steps:

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.

SPICY SHRIMP WITH CORN AND QUESADILLAS

SPICY SHRIMP WITH CORN AND QUESADILLAS image

Categories Shellfish

Yield 4 servings

Number Of Ingredients 10

Ingredients

5 ears fresh corn
6 scallions (white and light green parts), thinly sliced
1 teaspoon fresh thyme
Kosher salt and pepper
1 tablespoon ancho or some other chili powder
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
1 pound large shrimp, peeled and deveined
1/2 cup grated Monterey Jack
2 large flour tortillas

Steps:

Cut the corn kernels from the cobs. Combine them in a bowl with the scallions, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper; set aside. In a medium bowl, combine the chili powder, cayenne, oil, and 1/2 teaspoon salt. Add the shrimp and toss to coat. Heat a grill or grill pan to medium and cook the shrimp, turning once, until cooked through, about 4 minutes. Meanwhile, sprinkle the cheese over half of each tortilla. Fold in half and grill, turning once, until the cheese melts and the tortillas are crisp, about 2 minutes. Transfer the quesadillas to a cutting board and cut into wedges. Divide the shrimp and corn among individual plates and serve with the quesadillas.

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