While visiting Christie in Florida last week she mentioned we were having my Confetti Corn Quesadillas. “I love those!” I said, silently realizing it’s been a year since I last made them. That’s when I knew it was time to share the recipe.
I needed a quick meal to prepare last night at Karen’s house and these are so fast to fix and were luckily a hit! I do recommend whipping up some fresh guacamole to go with them.
Confetti Corn Quesadillas
Ingredients
1 cup fresh corn kernels (about 2 ears)
1 cup grated zucchini, squeezed dry
1/4 cup chopped cilantro
1 jalapeno pepper, seeds and ribs removed, chopped (optional)
1 1/2 cups drained and rinsed canned black beans (one 15-ounce can)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon chili powder
2 cups shredded Monterey Jack
8 large (burrito-size) flour tortillas
Olive oil
Process:
- Mix together the corn, zucchini, cilantro, jalapeno, beans, salt, pepper, and chili powder. Stir in the cheese.
- Spread enough filling to cover half your tortilla, and fold over the other half. (I like to use a measuring cup because that gives me equal amounts, plus it’s a good scoop.)
- Cook quesadillas in a tiny bit of oil in a skillet on the stove. I can fit two quesadillas at a time in my skillet – and they only need to cook for 1-2 minutes per side. You know – get the tortillas just slightly browned and the cheese melted.
- Cut them into wedges for serving, if you like, or have an entire quesadilla to yourself.
Tips:
- The fresh corn makes all the difference in this recipe. Trust me.
- While you can substitute another cheese, my preference is Monterey Jack.
- This is a really mild recipe – so don’t be afraid to use a jalapeno. Or two.
- Beware using too much oil in your pan – it only takes a tiny bit. Just eyeball it.
- Serve with fresh guacamole and/or salsa.
- These are great the next day served cold or at room temperature, too.
They were fantastic! Love the photos. Thanks for all the great recipes!
You had me at “guacamole”… ;)
I’m glad I thought of it while you were here. And thanks for thinking of it while I was there! SO tasty!
This might be random…. but you’ve got me imagining the perfect 7-layer bean dip recipe. Just sayin’.
Arminda,
Love your use of “just eyeball it!” However, it’s usually the good cooks who say that! I need the exact measurements, please!!!! hahaha! :o)
One more thought. A dear friend told me today that I should consider staying away from corn (due to some issues I have). Can I partake of this recipe, minus the corn?
Kathy,
For an exact measurement – depending on the size of your skillet – you really only need about a teaspoon of oil. If you use too much, the tortilla will soak up all the oil and be saturated. You don’t want to fry them, just slightly brown them and melt the cheese, while heating the innards throughout. But without any oil, you run the risk of burning both the tortilla and your skillet.
Regarding corn – I think you can splurge and enjoy these tasty treats :-) If you leave out the corn, there really isn’t anything left except cheese, zucchini and spice, so I don’t recommend it!