Roasted Corn Quesadillas – Guy Fieri

Jun 04, 2023June 4, 20230 2
Roasted Corn Quesadillas - Guy Fieri
in Mexican

Prep

20 min

Cook

20 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/4 cup chipotle chile in adobo , 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 peppers
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
6 tablespoons freshly chopped cilantro leaves , divided
6 ounces monterey jack cheese , shredded
6 ounces cheddar cheese , shredded
8 medium flour tortillas
5 tablespoons sliced scallions

Nutrision Information

Servings Per Recipe
4
Calories
692
Sugar
7g
Fat
42g
Roasted Corn Quesadillas are a modern twist on a classic Mexican dish. Quesadillas are a popular and easy-to-make snack or meal that can be made in many different ways. This recipe calls for roasted corn, black beans, and a spicy chipotle-lime sour cream mixture that adds heat and flavor to the dish. You can also add your favorite toppings like sliced avocado, diced tomatoes, or hot sauce. Roasted Corn Quesadillas are perfect for game nights with friends or a quick and easy weeknight dinner for busy families. This recipe is inspired by Guy Fieri, a famous chef and restauranteur who specializes in American comfort food and regional cuisine.

Instructions

1.Preheat oven to 400°F.
2.In a small bowl, mix together chipotle chili in adobo and lime juice.
3.In another bowl, mix sour cream and 2 tablespoons of chipotle-lime mixture.
4.Remove husks and silks from corn, brush with olive oil and grill over medium-high heat for 10-12 minutes, rotating the corn occasionally to cook evenly.
5.Remove from grill, cool and slice kernels off the cob.
6.In a large bowl, combine corn kernels, jalapeno, red onion, black beans, tomatoes, roasted red peppers, remaining chipotle-lime mixture, salt, pepper, cumin, and 4 tablespoons cilantro.
7.Mix well.
8.Take a tortilla, spread 2 tablespoons of sour cream mixture, and sprinkle cheese and scallions over half of the tortilla.
9.Add 1/2 cup corn mixture.
10.Fold the tortilla in half over the filling, and place it on a lightly oiled baking sheet.
11.Repeat for all tortillas.
12.Bake in preheated oven for 8-10 minutes, or until tortilla edges are brown and crispy.

PROS

Roasted Corn Quesadillas are a delicious and filling meal that’s perfect for vegetarian and non-vegetarian people.
It is a great way to use up leftover vegetables and cheese.
They are perfect for quick lunches or snacks.

CONS

Quesadillas can be high in calories and sodium when made with cheese.
These quesadillas can also be messy and difficult to eat.
The chipotle-lime sour cream mixture may be too spicy for some people.

HEALTH & BENEFITS

Roasted Corn Quesadillas are a good source of vegetable protein and fiber from the beans and vegetables used in this recipe.
Corn contains vitamins A, B, and E, and is also a great source of antioxidants. Spicy foods like jalapenos are known to boost metabolism and help control appetite. However, the dish may also be high in sodium, fat, and carbohydrates, so it should be consumed in moderation as part of a balanced diet to obtain its health benefits.

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