Wednesday, June 15, 2016

Roasted Corn Quesadilla with Tomatillo Salsa

A few weeks ago I made a sweet and sour roasted tomatillo and apple salsa. It was a lot more than I could devour with chips in just a couple days, so I froze some of it and have been using it in different ways since - dipping sauce for veggies, dressing for salads, spread for sandwiches etc. Here’s another recipe that brings out the bright flavors in this salsa - crispy quesadilla with corn tortillas and a roasted corn, pepper and beans filling.


Ingredients: (Makes ~4-5)
8-10 Corn tortillas
½ cup roasted tomatillo & apple salsa (Click here for recipe)
¾ - 1 cup shredded Mexican blend cheese (or other quick melting cheese - I used Queso Chihuahua Shredded cheese)

1 cup sweet corn
1 small red bell pepper - chopped
½ small onion - chopped (~¼ cup)
½ cup black or kidney beans - cooked (or from a can)
1-2 cloves of garlic - minced
1 tsp oil
Salt, black pepper - to taste

To make Filling:
Heat oil over medium-high and add garlic and onions. Saute for a minute, then add the pepper and corn. Let them cook until browned, stirring occasionally. Add the beans, season with salt, pepper, mix well and take off the heat.

Warm two tortillas on both sides. Spread about 1 Tbsp of salsa on one of the tortillas. Top it with 2-3 Tbsp of filling mixture and about 2 Tbsp of shredded cheese. Place the other tortilla on top.


Press down with a spatula and cook on medium heat until the bottom is browned and crispy. You can use a little bit of butter/oil if you like. Gently flip the quesadilla and cook the other side until crispy. Cut into wedges and serve with more salsa for dipping.  



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