Roasted Corn Quesadillas (Serves 6)

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Nutritional Info
  • 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

View full nutritional breakdown of Roasted Corn Quesadillas (Serves 6) calories by ingredient
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Number of Servings: 6


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    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


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 6

Number of Servings: 6

Recipe submitted by SparkPeople user DLR4499.

TAGS:  Vegetarian Meals |

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