- 5 Minutes
- 15 Minutes
- Makes 4 Quesadillas.
In just 15 minutes you can have the cheesiest and most delicious corn quesadillas. Use Monterrey jack or pepper jack cheese for an added kick!
- Heat oil over medium heat in a large skillet. Add onions and sauté until translucent, about 5-8 minutes. When onions are tender, add corn, cumin, chili powder and salt and sauté for 3-5 minutes more until corn is warmed through and tender.
- Layer ¼ of the cheese on half of one tortilla, then add ¼ of the vegetables. Fold in half, then melt ¼ of the butter in a skillet over medium heat and place the stuffed tortilla in the pan. Cook just until the bottom of the tortilla begins to brown, about 2-3 minutes, then flip and cook for another 2-3 minutes on the other side.
- Repeat with remaining tortillas.
- Cut each quesadilla into three triangles and top with tomatoes and cilantro if desired. Serve alongside black beans, rice or guacamole.