Corn and Sweet Pepper Quesadillas

 

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Video taken from the channel: Allrecipes


 

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In a skillet start roasting the small tortilla shells till they are a little hard. Once done, keep them aside. In a bowl, add corn kernels, sweet peppers, roasted cumin powder, and lemon juice. Sprinkle some garlic salt and black pepper and give it a mix.

Corn and Sweet Pepper Quesadillas. 2 teaspoons olive oil, divided, plus more for the griddle. 6 mini sweet bell peppers (plus more for garnishing if desired) 1/2 medium onion, chopped. 1 clove garlic, crushed. 2 ears sweet corn, cut off the cob (about 1 1/2 cups) Juice of 1/2 a lime.

Coarse kosher salt and freshly ground black pepper. 6-8 corn tortillas. Step 1 Heat a large skillet over medium-high heat. Add the oil and then stir in the corn. Cook for 2 to 3 minutes or until corn is tender.

Heat oil in a pan on medium heat. Add the garlic, chopped peppers, sweetcorn chilli powder, and chilli flakes, if using and cook for about 8 minutes until the pepper is softened. Spread the hummus onto one side of a tortilla and top with the cooked sweetcorn and pepper mixture. Combine all up to tortillas. For each quesadilla, place a tortilla in skillet over medium heat and spread 1/2 cup cheese and 1/2 cup corn relish over half; melt.

The corn salad was super easy to adapt to a quesadilla. I wanted to add some extra flavor and Mexican flair, so I added a couple of diced cherry pepper. Cherry peppers are also called pimiento peppers, and are one of the mildest varieties of peppers.

Give these quesadillas a quick spritz of lime juice before serving!Flip the quesadilla to toast on the other side until golden spots appear and the tortillas are lightly crisp on both sides. Slice the quesadillas into thirds (about 3 pieces for each tortilla). Serve the Spinach Quesadillas with the lettuce, salsa, sour cream, and guacamole.

Add zucchini, season with salt, and cook, tossing and stirring frequently, until zucchini is lightly browned, about 2 minutes. Add corn kernels and continue cooking, tossing frequently, until corn is lightly browned, about 2 minutes longer. Add jalapeño. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes.

Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix. Once your ingredients are chopped, add the oil or butter (guess what I used) to a large skillet. Then add the corn, zucchini, and poblano peppers and turn the heat to medium. Cook for just a few minutes until the veggies are warm and slightly soft.

You want them to.

List of related literature:

Wrap the corn tortillas in a damp paper towel and heat for 1 minute in the microwave or by quickly holding them with tongs over a stovetop flame for about 15 seconds on each side, until they are just fragrant.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

TOSS the corn with the oil, lemon juice, chilies, and Parmesan; season with 1 teaspoon salt and ½ teaspoon pepper.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Heat the oil in a large skillet over medium; add the corn, onion, and garlic, and cook, stirring occasionally, until tender, about 5 minutes.

“The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection” by Matt Moore
from The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection
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TI Incorporated Books, 2017

Usually eaten with either corn or wheat flour tortillas, fajitas are often accompanied with pinto beans and red and/or green chili.

“Encyclopedia of Latino Popular Culture” by Cordelia Candelaria, Peter J. García, Arturo J. Aldama, Cordelia Candelaria, Peter J. García, Arturo J. Aldama
from Encyclopedia of Latino Popular Culture
by Cordelia Candelaria, Peter J. García, Arturo J. Aldama, Cordelia Candelaria, et. al.
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Our goal was to breathe some life and spice into this typically heavy dish, with a spicy filling spread between layers of corn tortillas.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

To improve our filling’s flavor and to anchor the cheese in the peppers during roasting, we added a couple of cans of pinto beans (half of which we mashed), corn, garlic, onion, and spices to a combination of Monterey Jack and cheddar cheeses.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Corn is used both fresh and ground in chilaquiles, enchiladas, tacos, tamales and tortillas.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

Transfer corn to serving bowl and stir in remaining 1 tablespoon oil, black beans, bell pepper, tomato, jalapeño, scallion, garlic, lime juice, cilantro, and cumin.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
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Add the corn, salt, black pepper, and cumin and cook, stirring, until the corn softens, another 3 to 4 minutes.

“The Ultimate Rotisserie Cookbook: 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven” by Diane Phillips
from The Ultimate Rotisserie Cookbook: 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven
by Diane Phillips
Harvard Common Press, 2002

Sauté corn kernels, chopped mushrooms, bell pepper, salt, and pepper in hot oil in a medium skillet over medium-high heat for 5 minutes or until corn is crisp-tender.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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8 comments

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  • came here to see some easy recipe for quesadilla but I’m so disappointed, I do like your idea of satvik cooking but I don’t know why you seem like such a fake person.I love rajshri kitchen and a lot of recipe come out absolutely marvelous. I like chef Ruchi and her simplicity, but this host, even with all her so called divine cooking looks like a drama and show off!!!

  • Thank you Mam for this another delicious Divine recipe.
    It is very simple and yet filled with great health at the same time!!!
    May I ask you the reason behind baking the veggies?
    Can’t wait to grab a big bite of these tasty Quesadillas.
    Warm wishes to your channel!!! Looking forward to many more such delicious, healthy and “Divine” recipes.
    Thank you.

  • The tortillas shud be lighted cooked first on both sides before placing the mixture…..otherwise the inside of the tortilla will remain raw.

  • in a magic bullet add all those ingredients and some kind’ve product like an egg yolk.. * this product could be vegan replaceable*
    and fry… you now have patties for tacos.. or pitas..!
    #loverboy

    black beans with creamed corn, and zucchini in quesadillas!
    #motivationmonday
    @Emily Osment

    “Fasho I’ll show ya, forreall..

    how to make a cheesy, Turkey, pepperoni quesadilla with-corn tortillas… “

    Four-tablespoons of parmesan-Romano. 

    +(It melts)

    one full hand sprinkle of Colby jack..
    one-tablespoon-of-garlic

    One of red pepper

     two-corn-tortillas with pepperoni,
    three pieces of thin,
    sliced-roasted-turkey-
    woah-man.. Miley Cyyyyrus’s homegirls would chime to ��

    Fry it in oil that came from the corn they loath chucking husks.. puffing a blunt with pungent funguses blown. throw your lover with a chimichunga in a bungelow

  • Found you in instagram and started following you here too…Your recipes are awesome mam…The last expression after having food..I like that..

  • The tortillas shud be lighted cooked first on both sides before placing the mixture…..otherwise the inside of the tortilla will remain raw.

  • came here to see some easy recipe for quesadilla but I’m so disappointed, I do like your idea of satvik cooking but I don’t know why you seem like such a fake person.I love rajshri kitchen and a lot of recipe come out absolutely marvelous. I like chef Ruchi and her simplicity, but this host, even with all her so called divine cooking looks like a drama and show off!!!

  • made mine without the mayo. added mushrooms + taco seasoning. substituted the dipping sauce for salsa �� it came out perfect. thanks for the vid!