Corn Salsa Quesadillas

The only quesadillas I ever knew, were made with corn tortillas and filled with Monterey jack cheese, topped with tomatillo salsa! My siblings and I lived on those through out our childhood living in California. It wasn't until we moved to Houston, Texas in 1979, that I had my first quesadilla made with a flour tortilla. If you asked anyone nowadays, they would say all quesadillas are made with flour tortillas. But not for this girl, it will always be corn! LOL!! There is just something about the flavors of the toasted corn that I really love.

Yields 4 servings

Ingredients:
2 cups corn
1 roasted red pepper, diced
1 to 2 serrano peppers, diced
½ cup diced red onions
¼ cup chopped cilantro
Juice of 2 key limes
1½ teaspoons of salt
Pinch of pepper
2 cups shredded mozzarella or jack cheese
8 corn tortillas
Spray oil, canola or olive oil

Directions:

1. In a large bowl, combine all of the ingredients for corn salsa, corn, roasted red pepper, serrano, red onion, cilantro, lime juice, salt and pepper. Stir well to combine and set aside.
2. Heat a heavy skillet or griddle pan to medium/high heat. When pan is hot, spray one side of the corn tortilla and lay that side down onto hot pan. Add ¼ cup shredded cheese to cover tortilla and a couple of tablespoons of corn salsa to one side of tortilla, fold tortilla over and continue cooking until the tortilla browns slightly and gets crispy. Serve with your favorite salsa on top. 

Other recipes by Sonia:

Mexican Red Rice
Annatto-Citrus Marinated Chicken
Chile Relleno with Serrano Shrimp
Crab Cakes with Habanero Slaw
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Chile Garlic Shrimp Kabobs
Avocado Fries
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas


↓ Save this recipe to your HK profile by clicking on the Favorite button below!