Best Confetti Corn Quesadillas Recipes

CONFETTI CORN QUESADILLAS

Steps:

• In a large bowl, combine the first nine ingredients., Lightly brush oil over one side of each tortilla. Place two tortillas, oil side down, on a griddle. Spread 1/2 cup cheese mixture over half of each tortilla; fold over. Cook over low heat for 3-4 minutes on each side or until cheese is melted. , Cut into wedges. Repeat. If desired, cut a small hole in a corner of a food-safe plastic bag. Fill bag with sour cream. Pipe spiderweb pattern over quesadillas. Serve with salsa and guacamole if desired.

CONFETTI CORN QUESADILLAS

Steps:

• Helpful Tip:
• Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.
• To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.
• To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.
• How to make it
• In a large bowl, gently toss together the corn, zucchini, cilantro, jalapeno, beans, salt, pepper, and chili powder. Stir in the cheese.
• Heat the oven to 200º. Set the tortillas on a work surface. Put about 1/3 cup or more of the filling on half of each tortilla, spreading it to the edge and then folding the other half over it.
• In a large nonstick frying pan, heat 1/2 tablespoon of the oil over medium heat. Add 2 of the quesadillas to the pan and cook them for about 2 minutes per side, until the cheese melts. Transfer them to a baking sheet and keep them warm in the oven while you cook the remaining quesadillas, adding a bit more oil to the pan for each batch. Cut the quesadillas into wedges. Serves 4 to 6.