Fine Cooking Magazine - November/December 2020

Servings:2

There’s no need to precook the corn kernels for these simple, satisfying quesadillas. As long as you use fresh corn, the raw kernels will lend a bit of juicy sweetness and a crisp crunch. The smoky flavor comes from smoked paprika.

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1/4 cup fresh corn kernels (from half a medium ear)
1/2 cup grated Monterey Jack
2 Tbs. chopped fresh cilantro
1/2 tsp. smoked paprika
Kosher salt
2 7- to 8-inch flour tortillas
2 tsp. vegetable oil
Lime wedges and sour cream, for serving

Calories (kcal) : 320
Fat Calories (kcal): 150
Fat (g): 17
Saturated Fat (g): 7
Polyunsaturated Fat (g): 3
Monounsaturated Fat (g): 6
Cholesterol (mg): 25
Sodium (mg): 460
Carbohydrates (g): 32
Fiber (g): 2
Protein (g): 12

Preparation

In a medium bowl, combine the corn, Monterey Jack, cilantro, paprika, and 1/8 tsp. salt. Divide the mixture between the tortillas, scattering it over half of each; fold the tortillas in half.
Heat the oil in a heavy-duty 10-inch skillet over medium heat until shimmering. Add the quesadillas and cook until browned and crisp on the bottom, about 1 minute. Flip and continue to cook until browned and crisp on the other side, 1 minute more. Let cool slightly, cut into wedges, and serve with lime wedges and sour cream.

Serve the quesadillas withBlack Bean Salad with Mango, Citrus & Crunchy Jicamaon the side.

(8 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Sweet Corn
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蒙特雷·杰克
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Cilantro
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Squash Blossoms

Reviews

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Reviews (8 reviews)

Krispie| 07/28/2019

These were wonderful - super simple yet different. Even the young kids liked them!
SarahOwens| 06/12/2015

We couldn't be happier with this oh so simple recipe for quesadillas. These are so good. We used homemade flour tortillas tonight and from now on we won't have it any other way. We used Greek yogurt instead of sour cream. Yum! I love how the ingredients work so well together here. Well, I guess they do that in every Fine Cooking recipe don't they :)