| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1/4 cup chipotle peppers in adobo sauce, minced
- 1/2 lime, juiced
- 1 cup sour cream
- 3 ears white corn on the cob
- 2 tablespoons olive oil
- 1 jalapeno, seeded and minced
- 1/4 red onion, diced
- 1/2 cup black beans
- 2 Roma tomatoes, diced
- 2 tablespoons diced roasted red bell peppers
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 6 tablespoons freshly chopped cilantro leaves, divided
- 6 ounces Jack cheese, shredded
- 6 ounces Cheddar, shredded
- 8 medium flour tortillas
- 5 tablespoons, sliced scallions
Instructions
- Preheat grill to high. Preheat oven to 375 degrees F.
- Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour.
- Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob.
- In a medium saute pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans. Saute until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Stir and saute for 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro. Remove the pan from heat and let rest.
- Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas.
- Place tortillas on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through. Cut each into 6 pieces.
- Serve with chipotle sour cream garnished with scallions.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 675 |
| Total Fat | 37 g |
| Saturated Fat | 18 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 26 g |
| Cholesterol | 77 mg |
| Sodium | 941 mg |
Reviews
First timer. Great recipe. I skipped the tomatoes because they weren’t in the house and doubled the roasted peppers and we loved it. Baking the quesadillas as directed would be perfect for any quesadillas.
Have been making this for years! We love it. Sometimes we add grilled chicken. So good!
We love this recipe at my house. It’s easy to make and a fun way to change up the week.
Tip: the chipotle-lime sour cream is definitely worth making. We eat the leftover sour cream (if there is any! with potato wedges seasoned with salt, cracked black pepper, and chili powder.
Tip: the chipotle-lime sour cream is definitely worth making. We eat the leftover sour cream (if there is any! with potato wedges seasoned with salt, cracked black pepper, and chili powder.
This is a great recipe as is, or also as Nachos!
This is the treat that our friends always ask us to bring when we go to a party. Have made it many times over and it’s always a hit. We have a quesadilla press so don’t put them in the oven…and they always come out perfect. Roasted some corn this summer and put in the freezer. Defrosted the corn and made them for a for New Years Eve party….had to wring out some of the extra water, but the corn still had tons of flavor! This is my go to app recipe to bring anywhere!
Taste great .. Takes a little more time to make
Excellent! Once I got the corn roasted, everything else was a breeze. I normally put quesadillas in the microwave to heat, but baking them gave them a different texture that was balanced out nicely with the spicy sour cream topping. We live on the border of Mexico and know our Mexican food. Great!
Pretty easy, i made a few substitutes with canned veggies because i was too lazy to leave the house for fresh market veggies. Still great!
This was soooo delish! And the chipotle sour cream just made it that much better. I like the fact that it’s vegetarian, since we’re trying to eat less meat…will definitely make this again!
I’ve made this recipe twice, the first time using only the components I had on hand, the second time using all of the specified ingredients. So the first time, I left out the chipotle, the jalapeno, and cilantro. I also used canned corn, unroasted. I absolutely loved the dish, finding it very fresh, although it could have used a tiny bit of heat. The second time, with all the heat elements and corn roasting, I found the flavor to be richer but a little muddy. I didn’t enjoy it as much. So don’t worry about finding the chipotle; just use the sour cream and lime if you want, for a nice fresh taste. By the way, this is actually an “easy” recipe, rather than intermediate, I think.