Roasted Corn Quesadillas

Posted On May 27, 2022 By Brandy Gales

What kid doesn't like quesadillas? They're fast, simple and tasty. As an adult I am not a fan of the simple flavors of just the cheese and a tortilla so I like to jazz it up a bit so I can serve this dish to the entire family. I love to fill the quesadilla with fresh corn, sweet peppers, and any leftover rotisserie chicken that I season with taco seasoning. As for the quesadilla itself, I use a gluten free option. My children and I find them to be less chewy than a traditional tortilla and I like the texture better. Also, the flavor is exactly the same. If you have never had gluten free tortillas before, I definitely recommend trying them. Lastly, I love to top each quesadilla with a dollop of my Good Guacamole and I have a hunch that you will too!

Roasted Corn Quesadillas

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

What You Need

For The Quesadilla:

  • 1 teaspoons vegetable oil
  • 2 small sweet peppers, sliced
  • 1 shallot thinly sliced
  • 3 cloves of garlic, minced
  • 3 corn on the cob kernels removed
  • 1 lime halved
  • Kosher salt and freshly cracked black pepper
  • 3 cups grated Monterey Jack cheese
  • 4, 6-inch Gluten Free tortillas

For The Guacamole:

  • 4 ripe medium-sized avocados, I prefer Hass
  • 4 tablespoons chives, finely minced
  • The juice of 1 lime, about 3 tablespoons
  • The juice of 1 lemon, about 3 tablespoons
  • Kosher salt and fresh ground pepper, to taste
  • Cilantro, for garnish

For The Chicken:

  • 1 cup shredded rotisserie chicken
  • 1 tablespoon taco seasoning
Roasted potato, shallot, and Brussels sprouts salad in a serving dish.

What You Will Do

For The Chicken:

  1. Place the cup of shredded rotisserie chicken in a separate skillet warmed over medium high heat and toss with 1 tablespoon of taco seasoning and 1 tablespoon of water. Warm through completely.

For The Quesadillas:

  1. Heat the oil in a large cast iron pan over medium-high heat. Add the sweet peppers, shallots and garlic to the skillet and cook, stirring frequently, until soft and lightly browned, 3 to 5 minutes. Season with salt and pepper and add the corn.
  2. Transfer all of the vegetables to a plate and wipe the skillet clean.
  3. Place the skillet back onto the heat. Add one tortilla and place over it a quarter of the cheese, and a tablespoon of the pepper and corn mixture and some shredded chicken. When the tortilla turns golden brown, which occurs in 1 or 2 minutes, fold it in half, pressing it with a spatula to flatten it. Fold it in half again and then transfer to a baking sheet in the oven to keep warm. Repeat as many times as necessary. Top with a dollop of guacamole.

For The Guacamole:

  1. First, cut the avocados in half lengthwise. Remove the pit from the avocados and throw away. Scoop out the avocado flesh and place into a medium-sized mixing bowl.
  2. Add lime and lemon juice, then season with salt and pepper.
  3. Mash your mixture together with a large fork until it’s almost smooth and creamy.
  4. Stir in the minced chives and continue to mash with a fork to your desired texture.
  5. Transfer to your serving bowl.
  6. I like to garnish with a little cilantro and a few extra minced chives, as well as a pinch of salt and pepper.

Now the last thing you have to do, as my daughter would say, is Eat, Eat.