An easy quesadilla made with pan roasted corn, red peppers, onions, and lots of Pepper Jack cheese. An easy dinner perfect for a busy weeknight!
Flour tortillas (Burrito size will yield 3 quesadillas, taco sized tortillas will yield about 8 quesadillas)
1 tablespoon extra virgin olive oil
1 15oz can of corn, drained (or you can use cooked frozen corn, or even fresh corn if you have it)
2 red peppers, diced
1/2 of a large white onion, sliced thin
1/2 tsp salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
1 8oz block pepper jack cheese, grated
1 lime, cut into wedges
1. In a medium pan over medium heat and the tablespoon of extra virgin olive oil. Add the sliced onions, saute 5 minutes. Add the red peppers, corn, salt, garlic powder, cayenne, and black pepper. Saute 15 minutes, gradually raising the heat until the corn gets a lightly browned crisp, don’t stir too often so that the onions, corn, and peppers can brown. If it’s sticking to the bottom of the pan, add water a teaspoon at a time to deglaze the pan and stir. After the 15 minutes, pour mixture into a bowl and squeeze two lime wedges over top and stir. Clean the pan to begin making the quesadillas.
2. Heat the cleaned pan over medium heat. Place a tortilla in the pan and cook for 1:30-2 minutes to brown. If you like a softer quesadilla only cook for about 1-1:30 minutes. Once it’s as browned as you like it, carefully flip the tortilla over and cook that side how you like it (I do 2 minutes because I like mine crispier). While this side is toasting, assemble by layering the cheese and then the corn and red pepper mixture. Top with another tortilla. Flip to toast this final side, cooking about 1:30 – 2 minutes, checking to see when it’s gotten as browned as you like it. Remove, slice into triangles and enjoy! Repeat until all the cheese and corn red pepper mixture has been used.
Top with crema or sour cream, Cotija cheese and shredded lettuce if you’d like!
Keywords: corn and red pepper quesadilla