Roasted Corn Quesadillas (Guy Fieri) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1/4 cup chipotle peppers in adobo sauce, 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 bell peppers |
1/2 teaspoon sea salt |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon ground cumin |
6 tablespoons freshly chopped cilantro leaves, divided |
6 ounces jack cheese, shredded |
6 ounces cheddar, shredded |
8 medium flour tortillas |
5 tablespoons, sliced scallions |
Directions:
1. Preheat grill to high. Preheat oven to 375 degrees F.
2. Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour.
3. Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob.
4. In a medium saute pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans. Saute until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Stir and saute for 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro. Remove the pan from heat and let rest.
5. Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas.
6. Place tortillas on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through. Cut each into 6 pieces.
7. Serve with chipotle sour cream garnished with scallions.
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