14 September 2016
Recipe of the Month: Roasted Corn Quesadilla
We've done it again! This month we came up with a new quesadilla recipe we think you will enjoy. This is an easy and quick meal with veggies. The sweet corn, spicy salsa and cheesy garlic jack are super yummy together. We used Rumiano Garlic Jack Cheese but you are welcome to use any Rumiano Cheese you might have on hand.
Let us know when you make this and what you think. We would love to hear from you. Share your photos on social media using the hashtag #rumianocheese
- 2 tsp vegetable oil
- 1 cup fresh corn kernels
- 1/2 tsp cumin powder
- 1/4 tsp red chili powder (or to taste)
- 1 tbsp cilantro, chopped
- 4 flour tortillas
- 1 1/4 cups grated Rumiano Garlic Jack Cheese
- 1/4 cup red onion, diced
- 1/2 cup tomato, diced
1. Heat oil in a small non-stick skillet on medium heat. Once oil is hot, add corn, cumin and red chili powder. Saute for 3-4 minutes or until corn turns golden brown. Stir in cilantro and set aside.
2. In a large non-stick skillet on low heat, add one flour tortilla. Top with 1/2 cup cheese, half of the corn mixture, 1 1/2 tbsp red onion, 1/4 cup tomato, and a 1 tbsp of additional cheese on top. Top with another flour tortilla and turn heat up ti medium-low. Press down with a spatula. Cook for 2-3 minutes or until the bottom is golden brown and the cheese is melt-y. Carefully flip the quesadilla, press down and cook for another 2-3 minutes or until all the cheese has melted. Cut into triangles and serve with salsa and lime wedge.