Sunday, July 5, 2009

Roasted Corn Quesadillas

Do you guys like Guy Fieri? I confess, I wanted to not like him. When I look at him I want to think of an excited albino porcupine having a bad hair day, and I'm not real crazy about the amount of bling he slings on his wrists and fingers. But I'll admit that once I got past all of that, I found that I really do enjoy what he brings to the Food Network. And he does serve up some mighty tasty grub.

I wouldn't have known about this particular Guy Fieri recipe, however, if it weren't for Jen over at mykitchenaddiction. As soon as I saw her photo of the roasted corn, I was hooked. I made hubby grill some corn just so I could make these. You won't believe the difference that grilling makes in the taste of the corn. It's awesome. Also, the chipotle/sour cream sauce is A MUST
Roasted Corn Quesadillas (inspired by Jen, original recipe by Guy Fieri, adapted by me)

1 chipotle pepper in adobo sauce, minced (use more if you like heat)
1/2 lime, juiced
1 cup reduced-fat sour cream
3 ears corn on the cob, grilled in husks (soak corn in water for 15 minutes, then grill for 20-25 minutes, turning several times. Peel husk and cut kernels off cob.)
2 tablespoons olive oil
1 jalapeno, seeded and minced
1 small sweet onion, diced
1/2 diced bell pepper (I used an orange one)
1/2 cup black beans, drained and rinsed
1 can fire-roasted diced tomatoes, drained well
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
6 tablespoons freshly chopped parsley leaves, divided (he uses cilantro. I hate cilantro)
6 ounces Monterey jack cheese shredded
6 ounces cheddar cheese, shredded
8 medium flour tortillas

Mix diced chipotle, lime juice and sour cream, and refrigerate for at least an hour.

In a medium saute pan over medium-high heat, add olive oil, jalapenos, onions, bell pepper and black beans. Saute until the onions are translucent. Add the tomatoes and corn kernels. Stir and saute for 3 minutes and add salt, pepper, cumin and 3 tablespoons of parsley. Remove the pan from heat and let rest.

Spray grill pan with cooking spray and heat over medium high heat. Place tortilla on pan and top entire tortilla with cheeses. Top one side (one half) of the tortilla with corn mixture and reduce heat a bit. When cheeses melt, flip the cornless side of tortilla over on to the corn side. (now you have a half circle) Remove to cutting board and slice into three sections.


Jen @ said...

Glad I inspired you to make this recipe! This is one of my favorites... so tasty!

Mags said...

Jen... hubby LOVED it!

Linda said...

Oh my, these look outstanding! I love Guy on his Diners show--he makes me SO hungry!

I haven't yet convinced Hubby to do corn on the grill, but I may have to force him so I can try these. ;)