Vegetarian

Roasted Corn Quesadillas (Serves 6) takes 80 minutes to prepare.

Roasted Corn Quesadillas (Serves 6) takes 25 minutes to cook.

Roasted Corn Quesadillas (Serves 6) makes 6 servings.

The ingredients for Roasted Corn Quesadillas (Serves 6) are:

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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

Here is how you make Roasted Corn Quesadillas (Serves 6):

Preheat grill to high. Preheat oven to 375 degrees F. Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour. Over medium flame or on a grill pan, roast corn. Let 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 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. Evenly distribute mixture, the remaining cilantro and cheeses 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 the quesadillas are warmed through. Cut each into 6 pieces. Serve with chipotle sour cream garnished with scallions. Serves 6Number of Servings: 6Recipe submitted by SparkPeople user DLR4499.

The nutritional information for Roasted Corn Quesadillas (Serves 6) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 417.3

• Total Fat: 18.0 g
• Cholesterol: 31.7 mg
• Sodium: 632.1 mg
• Total Carbs: 52.5 g
• Dietary Fiber: 6.8 g
• Protein: 14.3 g