Roasted Corn Quesadillas With Tomatillo Salsa

Name: Roasted Corn Quesadillas With Tomatillo Salsa
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 teaspoons canola oil, divided; 237 milliliters frozen whole-kernel corn, thawed; 6 6-inchs (6-inch) corn tortillas; 2 teaspoons minced seeded jalapeño pepper; 59 milliliters diced red bell pepper; 57 grams 1/2 cup preshredded reduced-fat Mexican blend cheese; 6 servings Tomatillo Salsa

The recipe Roasted Corn Quesadillas With Tomatillo Salsa could satisfy your Mexican craving in approximately 40 minutes. One portion of this dish contains about 4g of protein, 6g of fat, and a total of 156 calories. This gluten free recipe serves 6. It works well as a hor d'oeuvre. Head to the store and pick up canolan oil, whole-kernel corn, tomatillo salsa, and a few other things to make it today.

Instructions

Prepare Tomatillo Salsa.

Ingredients you will need

Salsa Verde

Heat 1/2 teaspoon oil in a large skillet over medium-high heat; add corn, and saut 3 minutes or just until corn begins to brown.

Ingredients you will need

Corn

Cooking Oil

Equipment you will use

Frying Pan

Add bell pepper and saut 1 minute; remove from pan and set aside.

Ingredients you will need

Bell Pepper

Equipment you will use

Frying Pan

Brush 1 side of each tortilla with 1/4 teaspoon oil; place 1 tortilla in pan, oil side down.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle evenly with 1/3 of corn mixture, 1/3 of cheese, and 1/3 of jalapeo pepper; top with 1 tortilla, oil side up. Cook 3 minutes or until lightly browned on bottom and cheese begins to melt. Carefully turn quesadilla; cook 2 minutes or until lightly browned.

Ingredients you will need

Tortilla

Cheese

Pepper

Corn

Cooking Oil

Place quesadilla on a cutting board; cut into 4 wedges, using a serrated knife. Repeat procedure with remaining tortillas, corn, cheese, and jalapeo pepper.

Ingredients you will need

Tortilla

Cheese

Pepper

Corn

Equipment you will use

Serrated Knife

Cutting Board

Serve immediately.

Equipment

Frying Pan

Serrated Knife

Cutting Board

Ingredients

Servings:

2teaspoons

canola oil, divided 237milliliters

frozen whole-kernel corn, thawed 66-inchs

(6-inch) corn tortillas 2teaspoons

minced seeded jalapeño pepper 59milliliters

diced red bell pepper 57grams

1/2 cup preshredded reduced-fat Mexican blend cheese 6servings

Tomatillo Salsa

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Stoltz Organic Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 26 dollars per bottle.