My Recipe Box

Smoky Corn Quesadillas


Serves 2

  • by from Fine Cooking
    Issue 118

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.

  • 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

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.

Serving Suggestions

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

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

Photo: Scott Phillips

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 :)

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

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

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.

I don't fry my quesadillas. I use two tortillas, one on top, one on the bottom with the filing in between--just like a sandwich. Then I just lay them in a hot skillet (no oil) and cook until golden on one side, and flip them over to cook the other side. The cheese melts and glues the quesadilla together.

This was an easy recipe to whip up in a hurry, and it got great reviews. I wanted more zip, so I used pepper jack cheese. I pulled the quesadillas together and brought them to a friend's house to cook them. I used frozen corn kernels (thawed and blotted dry in paper towels) and it turned out just fine. The smokiness of the paprika was lovely. I might try chipotle chili powder next time for more heat.

Super delicious! I used Pepper Jack cheese instead of plain Monterey Jack and it was excellent. I'm sure that the serving size is such because of nutritional guidelines, but I ended up having to double the recipe because one tortilla folded in half each was not enough for a meal. Definitely double the recipe if you're hungry! :)

Cookbooks, DVDs & More