Saturday, August 20, 2016

Red Pepper and Corn Quesadilla

If you're looking for an easy, flavorful, meatless dinner option...well then, look no further.

These guys have it all: zesty pepper jack cheese, a savory corn and pepper mixture, and a perfectly crisped tortilla. Add these to your menu this week and I think you'll find these will become a family favorite!






-Flour tortillas
-1 15.25oz can  of corn, drained
-1 red pepper, diced
-1/2 of a white onion, diced
-1/2 tsp salt
-2 tablespoons butter
-1 block pepper jack cheese, shred the whole thing

1. In a medium pan over medium heat, melt 1 tablespoon of butter. Add the diced onion, saute 5 minutes. Add the red pepper and the corn. Saute about 10-15 minutes, gradually raising until the corn gets a slight browned crisp. Pour mixture into a bowl, add the salt, stir and set aside.

2. In the pan, melt about 1/2 tablespoon of butter over medium heat...just enough for the tortilla to fry in but you don't want it swimming in butter! So depending on your pan size, start small and add more butter if needed. Place tortilla on the butter, on one half of the tortilla layer shredded cheese then a few tablespoons of the corn/pepper mixture. Honestly, the amount of cheese and corn/pepper you use will depend on how many quesadillas you need to make so there is no "right" amount. Let the tortilla fry about 3 minutes, when it's nice and browned gently fold the empty side over, press down with your spatula and cook another minute to make sure it will stay together and the melty cheese will bind it together. With each new tortilla, add a little bit of butter to the pan so each one will have fresh butter to fry in.

3. To serve, slice into 2 large triangles or 4 smaller ones. I find with these 2 large triangles works best so the corn and peppers don't flop out. Top with sour cream.


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