Description
This Grilled Corn Quesadilla Recipe is a delicious vegetarian dinner. Tortillas filled with grilled corn and veggies pair up with melty cheese in this delicious summer meal.
Scale
Ingredients
- 2 ears fresh corn
- 1/2 cup chopped red pepper
- 3 chopped green onions
- 2 tablespoons chopped cilantro
- Juice from 1 lime
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- 6 (8-inch) flour tortillas
- 2 cups shredded Monterey Jack cheese
Instructions
- Heat a grill to medium-high heat. Shuck and clean the corn and grill the corn until it is charred. Let cool, then cut the kernels from the cobs.
- In a bowl, combine the corn, bell pepper, green onions, cilantro, lime juice, salt and chili powder.
- Heat a large skillet over medium heat. Spray with nonstick cooking spray and lay one of the tortillas in the skillet. Add one-sixth of the cheese to half of the tortilla and then top the cheese with one-sixth of the corn mixture. Fold the tortilla over. Cook until browned on the bottom, then flip over to brown the other side and finish melting the cheese. Remove from the skillet and cut into wedges.
- Repeat with the remaining tortillas, cheese, and filling.
Recipe Notes:
adapted from Every Day with Rachael Ray August 2011
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 325
- Sugar: 4 g
- Sodium: 666 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 42 mg
