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