Featured: Roasted Corn Quesadilla

  • Serves: 1-2
  • Complexity: easy
Featured: Roasted Corn Quesadilla


  • 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
  • salsa
  • lime


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.

Watch Instructional Video Here: https://youtu.be/lQY8TUHyL1g


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