MEXICAN STREET CORN QUESADILLAS
Enjoy these corn quesadillas made with four cheeses, avocado, chiles & more. Mexican Street Corn Quesadillas taste great made with roasted corn on the cob.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 28m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Use sharp knife to cut kernels off each corn cob. (You should have about 1-1/2 cups corn kernels.)
- Combine cheeses, mayo, green chiles, chili powder, 2 Tbsp. cilantro and 1 cup corn.
- Spoon onto tortillas, adding about 1/4 cup cheese mixture to each tortilla; fold in half.
- Spray grill pan with cooking spray; heat on medium heat. Add 3 quesadillas; cook 4 to 5 min. on each side or until filling is heated through and quesadillas are lightly browned on both sides. Repeat with remaining quesadillas.
- Combine avocados with remaining corn and cilantro. Cut each quesadilla in half. Serve topped with avocado mixture.
Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
STREET CORN
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 16 servings
Number Of Ingredients 12
Steps:
- For the spice mix: Cut the tops off the guajillo chiles, shake out the seeds, put the chiles in a bowl, cover them with boiling water and let them soak for about 30 minutes to rehydrate.
- Drain the chiles, then put them in a blender with the oil, ancho chile, cumin, coriander, peppercorns, salt, cinnamon and lime juice and blend until combined.
- For the corn: Prepare a grill for medium-high heat.
- Cut the corn in half and brush with the spice mix. Cook until charred in spots and grill-marked, turning halfway through, about 6 minutes. Sprinkle with lime juice and cotija cheese.
CORN QUESADILLAS
My cheesy corn quesadillas take only minutes going from skillet to table. They make craveable leftovers for brown bag lunches, so pack the salsa, too. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place the first six ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of two tortillas with 1/2 teaspoon oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil., Place a large nonstick skillet over medium heat. In two batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with guacamole.
Nutrition Facts : Calories 380 calories, Fat 19g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 524mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.
STREET-MARKET FRIED QUESADILLAS
A delightful combination of flavors like red pepper, corn, and chipotle mixed with roast beef hash make a perfect filling for these street-market style quesadillas, bringing our palates to the traditional food from the streets of Mexico. Crispy and delicious!
Provided by Jennifer Aleman
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Heat a skillet over medium heat. Add olive oil. Cook and stir onions and red bell pepper until starting to soften, about 3 minutes. Add corn and serrano pepper; cook 2 to 3 minutes. Add garlic and cook 1 minute more.
- Reduce heat to medium-low. Add HORMEL® MARY KITCHEN® Roast Beef Hash and chipotle pepper. Cook until the hash is heated and well mixed with the rest of the ingredients, about 2 or 3 minutes.
- Heat tortillas in a skillet, turning once, until they are soft and can be folded without breaking.
- Heat vegetable oil in a skillet over medium heat.
- Spoon 2 tablespoons of the hash filling and 1 1/2 tablespoons of mozzarella cheese on each tortilla. Fold tortillas in half. Fry in vegetable oil until quesadillas are golden and crispy, about 3 minutes on each side. Transfer to a paper towel-lined plate.
- Mix cilantro and onions together in a small bowl.
- Serve the quesadillas with salsa, sour cream, onions, and cilantro. Enjoy!
Nutrition Facts : Calories 471.5 calories, Carbohydrate 45.6 g, Cholesterol 53.3 mg, Fat 24.6 g, Fiber 6.8 g, Protein 19.7 g, SaturatedFat 11.3 g, Sodium 1067 mg, Sugar 4.6 g
MEXICAN STREET CORN
This is a nice flair for your traditional Mexican street corn.
Provided by Shejiladay
Categories Side Dish Vegetables Corn
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place corn, in husks, directly on the oven rack.
- Roast in the preheated oven until tender and cooked through, 40 to 45 minutes.
- Peel down husks and rub each ear of corn with 1 tablespoon butter. Sprinkle each with Cotija cheese, cilantro, chili powder, and lime juice. Serve.
Nutrition Facts : Calories 209.6 calories, Carbohydrate 20.3 g, Cholesterol 36.3 mg, Fat 14.4 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 8.5 g, Sodium 87.5 mg, Sugar 3.4 g
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