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Spicy Corn Quesadillas

Chef.Foodie's picture
  Vegetable oil 2 Tablespoon
  Onion 1 Medium, chopped to make about 1 cup
  Garlic 2 Clove (10 gm), minced or pressed
  Carrot 1 Medium, grated to make about 1/2 cup
  Fresh chili/1/8 teaspoon cayenne 1 , minced (Seeded For A Milder "Hot", Or Use According To Taste)
  Cut corn 3 Cup (48 tbs) (Use Fresh, Frozen, Or Canned)
  Ground cumin 2 Teaspoon
  Ground coriander 1 Teaspoon
  Chopped fresh cilantro 2 Teaspoon
  Salt To Taste
  Ground black pepper To Taste
  Grated monterey jack cheese/Grated cheddar cheese / cubed cream cheese 1 1⁄2 Cup (24 tbs)
  10-inch flour tortillas 8

Heat the oil in a skillet and add the onion and garlic.
Saute on medium heat for about 5 minutes, until the onions begin to soften.
Stir in the grated carrot and saute for 2 more minutes.
Add the chile or cayenne, corn, cumin, coriander, and optional cilantro and cook, covered, for 3 or 4 minutes, stirring often.
Add salt and pepper to taste and remove from the heat.
Stir the cheese into the hot vegetables.
Cover and let stand for a few minutes, until the cheese partially melts.
Spread one-eighth of the filling on each tortilla.
Cook the filled tortillas by following the procedure for Simple Quesadillas.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 508 Calories from Fat 155

% Daily Value*

Total Fat 18 g28.4%

Saturated Fat 6.4 g32.1%

Trans Fat 0 g

Cholesterol 24.8 mg8.3%

Sodium 830.4 mg34.6%

Total Carbohydrates 72 g23.9%

Dietary Fiber 4.1 g16.4%

Sugars 3.8 g

Protein 15 g30.6%

Vitamin A 34.2% Vitamin C 10.5%

Calcium 19.1% Iron 9.6%

*Based on a 2000 Calorie diet

Spicy Corn Quesadillas Recipe