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Recipe

Smoky Corn Quesadillas

Scott Phillips

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.

Ingredients

  • 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

Nutritional Information

      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 with Black Bean Salad with Mango, Citrus & Crunchy Jicama on the side.

Reviews

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Reviews

  • 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 :)

  • SailingSue | 08/13/2014

    Delicious,fast and easy meal. Double the recipe if you are feeding more then 2. These would be a crowd pleaser for sure.

  • atticbase | 04/15/2014

    Delicious! The corn is cooked perfectly in the quesadilla, and the smoked paprika just makes it have this nice smoky taste.

  • User avater
    ColleenCC | 08/06/2013

    Loved these! Made as written (but doubled recipe and used corn tortillas). There was enough zing from the smoked paprika that I was surprised but would not use the Pepper Jack as some others did. A doubled recipe served us two along with the Black Bean & mango salad recommended.

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