Roasted Corn Quesadilla

• Yield: 8 Servings
• Level: Intermediate

Time

• Total: 1 hour 45 minutes
• Prep: 20 minutes
• Cook: 45 minutes
• Inactive: 1 hours

Ingredients

• 1/4 Cup Chipotle Peppers In Adobo Sauce
• 1/2 Lime
• 1 Cup Sour Cream
• 3 Ears White Corn
• 2 Tablespoons Olive Oil
• 1 Jalapeno
• 1/4 Red Onion
• 1/2 Cup Black Beans
• 2 Roma Tomatoes
• 2 Tablespoons Roasted Red Bell Pepper
• 1/2 Teaspoon Sea Salt
• 1/2 Teaspoon Black Pepper
• 1/2 Teaspoon Ground Cumin
• 6 Tablespoons Fresh Cilantro
• 6oz Jack Cheese
• 6oz Cheddar Cheese
• 8 Medium Flour Tortillas
• 5 Tablespoons Scallions

Preparation

• Mince Chipotle Peppers
• Seed And Mince Jalapeno
• Dice Onion
• Dice Roma Tomatoes
• Dice Red Bell Pepper
• Chop Cilantro
• Shred Jack Cheese
• Shred Cheddar Cheese
• Slice Scallions

Directions

Chipotle Sour Cream

• Mix diced chipotle, lime juice, and sour cream.
• Refrigerate for 1 hour.

Quesadilla Filling

• Preheat grill to high.
• Preheat oven to 375° F (190° C).
• Over medium flame or on a grill pan, roast corn.
• Let corn 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 onions are translucent.
• Add tomatoes, corn kernels, and roasted red bell pepper.
• Stir and saute for 3 minutes.
• Add salt, pepper, cumin, and 3 tablespoons cilantro.
• Remove from heat and let rest.

Quesadillas

• Evenly distribute mixture, remaining cilantro, jack cheese, and cheddar cheese 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 quesadillas are warmed through.
• Serve immediately with chipotle sour cream, garnish with scallions.