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Prep Time: 35 Minutes Cook Time: 17 Minutes |
Ready In: 52 Minutes Servings: 4 |
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I collect quesadilla recipes and this is a great meatless one. It is the best with corn cut fresh from the cob. Ingredients:
2 tablespoons vegetable oil |
1 medium onion, chopped |
2 cloves garlic, minced |
1 carrot, grated |
1 fresh jalapeno pepper, seeded and minced |
3 cups corn, fresh,frozen,or canned cut |
2 teaspoons ground cumin |
1 teaspoon ground coriander |
1 -2 teaspoon chopped fresh cilantro |
salt and pepper |
1 1/2 cups monterey jack cheese or 1 1/2 cups cheddar cheese (i use half of each) |
8 flour tortillas (8-10 inch) |
Directions:
1. Let the oil heat in a large skillet.
2. Add the onion and garlic; saute for 5 minutes or until the onion is softened.
3. Add in the carrot; saute for 2 mintues.
4. ADd the jalapeno pepper, corn, cumin, coriander, and cilantro; stir to combine.
5. Cover and cook for 3-4 minutes; stir often.
6. Add salt and pepper to taste; remove skillet from heat.
7. Add in the cheese; stir.
8. Cover and let stand for a minute or two, until the cheese is partly melted.
9. Spread 1/8 of the filling onto the lower half of each tortilla-leave 1/2 inch border from the edge.
10. Fold the plain half of the tortilla over the filling.
11. Place the quesadilla in a heated, lightly oiled skillet and cook 2-3 minutes on each side or until the cheese is melted and filling is heated.
12. Cut into wedges and serve.
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