Corn and Sweet Onion Quesadillas Recipe
Course: MexicanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
15
minutesCalories per serving
250
kcalQuesadillas are very easy to make – try this corn & sweet onion quesadilla recipe and we’re sure you’ll love it!
Quesadillas originated in Mexico where corn tortillas were filled with cheese and served with guacamole and salsas. The quesadilla is still a staple in the Mexican diet and is popular throughout the U.S. The American version of the quesadilla usually features two flour tortillas with savory ingredients like cheese, meat and/or vegetables sandwiched between and grilled or toasted until the cheese melts and fuses the fillings together. Quesadillas are popular appetizers on the menus of many casual dining restaurants. The quesadilla is one food that can go from humble to upscale depending on the fillings used.
Fill two flour tortillas with cheddar cheese and grill for a simple quesadilla to accompany a bowl of soup. To take a cheese quesadilla to the next level, add a heaping of cooked crabmeat and light seasonings, and toast. Then, top with a delicate sauce and a couple of asparagus spears, and you have a fancy brunch entrée in minutes. Quesadillas can also be made with sandwich ingredients like peanut butter and jelly or bananas. An example of a dessert version is a chocolate-filled quesadilla topped with a raspberry sauce and whipped cream.
A basic quesadilla may be prepared anytime for a quick snack or meal. To make a quesadilla that will be served as an entrée, use large tortillas and add meats such as shredded cooked chicken, beef or pork, sautéed shrimp, or lump crabmeat.
The following quesadilla recipe is an excellent choice for a light appetizer that can be served when entertaining friends.
Quesadillas originated in Mexico where corn tortillas were filled with cheese and served with guacamole and salsas. The quesadilla is still a staple in the Mexican diet and is popular throughout the U.S. The American version of the quesadilla usually features two flour tortillas with savory ingredients like cheese, meat and/or vegetables sandwiched between and grilled or toasted until the cheese melts and fuses the fillings together. Quesadillas are popular appetizers on the menus of many casual dining restaurants. The quesadilla is one food that can go from humble to upscale depending on the fillings used.
Fill two flour tortillas with cheddar cheese and grill for a simple quesadilla to accompany a bowl of soup. To take a cheese quesadilla to the next level, add a heaping of cooked crabmeat and light seasonings, and toast. Then, top with a delicate sauce and a couple of asparagus spears, and you have a fancy brunch entrée in minutes. Quesadillas can also be made with sandwich ingredients like peanut butter and jelly or bananas. An example of a dessert version is a chocolate-filled quesadilla topped with a raspberry sauce and whipped cream.
A basic quesadilla may be prepared anytime for a quick snack or meal. To make a quesadilla that will be served as an entrée, use large tortillas and add meats such as shredded cooked chicken, beef or pork, sautéed shrimp, or lump crabmeat.
The following quesadilla recipe is an excellent choice for a light appetizer that can be served when entertaining friends.
Ingredients
Four tortillas
1 Tbsp. canola oil (may use cooking spray)
1 medium sweet onion, chopped
2 cups frozen sweet corn kernels, thawed (or 2 cups fresh)
1 ½ cups grated cheddar-jack cheese
Salsa
Sour cream
Directions
- Preheat oven to 200 C° (400 degrees F) and line a large baking sheet with regular or non-stick foil for easy cleanup. Place a non-stick skillet over medium heat. Spray skillet with cooking spray or add a tablespoon of oil. Add the corn and onions to the skillet and sauté while stirring. Cook until some of the corn kernels begin to brown slightly and the onions are translucent. Remove pan from heat and set aside.
- Place four tortillas on the baking sheet. Divide the corn mixture into four equal parts and place on top of each tortilla on the baking sheet. Divide cheese equally and sprinkle over the corn and onion mixture on each tortilla. Top with remaining tortillas and spray each lightly with cooking spray (or brush with a little oil). Bake on center rack of oven for 8-10 minutes or until the cheese melts and the tortillas just begin to brown. Cut each quesadilla into wedges and serve with sour cream and salsa. These will also pair well with a bowl of tomato soup. Share this easy and tasty quesadilla recipe with your family and friends.
