This recipe is NOT safe for Coumadin (warfarin) users. Here is the Coumadin Safe Corn Quesadillas recipe.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for flour or modified food starch in pre-shredded cheese.
"Sex is good, but not as good as fresh sweet corn."
-Garrison Keillor, American humorist
This is one of those recipes that wouldn't be possible without a non-stick pan and spray oil. The quesadillas that you get at Mexican restaurants are greasy because they use so much oil on the griddle (and no one is really paying attention to your arteries).
We've photographed every step in this recipe! See the photographic instructions for Corn Quesadillas.
Servings: 2 | Serving size: 1 quesadilla
Cooking Time: 30 Minutes
This recipe can easily be multiplied. Leftovers are sort of like cold pizza (an acquired taste).
Heat the olive oil in a large skillet over medium heat and add the poblano. Cook for about 3 minutes until slightly soft.
Add the corn and increase the heat to medium-high. Cook the corn kernels, tossing frequently, until they begin to brown.
Add the green onions and red pepper and cook for about 3 minutes.
Add the cumin, chili powder, salt, pepper and cook for 2 minutes stirring continuously.
Add the water and cook for about 7 to 10 minutes. Stir occasionally.
When the water is evaporated, turn off the heat and add the cilantro. Toss until blended into the vegetable mixture.
Preheat a non-stick griddle or pan over medium-high heat.
After it is hot, spray lightly with oil and place 2 corn tortillas in the pan.
Top each tortilla with the 1/4 of the cheese and then 1/2 of the corn mixture. Top the corn mixture with the remaining cheese.
Place another tortilla on top of the corn and cheese, forming the quesadilla. Spray very lightly with oil.
Cook for about 5 minutes on each side, pressing down to allow the cheese to melt into the corn, holding the quesadilla together. Turn at least once.
Serving size: 1 quesadilla
Amount Per Serving
|Calories 310||Calories from Fat 108|
|% Daily Value|
|Total Fat 12g||16%|
|Saturated Fat 6g||30%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 41g||15%|
|Dietary Fiber 5g||19%|
|Vitamin A 13%||Vitamin C 51%|
|Calcium 24%||Iron 9%|
|Vitamin K 40mcg||Potassium 400mg|