Farmstand Quesadillas with Roasted Corn Salsa
Farmstand Quesadillas with Roasted Corn Salsa are one of our favorite summer dinners. I start this dish by making my homemade Roasted Corn Salsa. Next, I cook up colorful bell peppers, fresh from the farmstand. Finally, I fill the quesadillas with the peppers, bacon, and two cheeses. I really like adding both the extra sharp cheddar and the Monterey Pepper Jack cheese. We like these quesadillas for several reasons. First of all, I think these quesadillas are a great way to use up extra veggies. For some reason, I always seem to have extra bell peppers in my refrigerator. You could also use extra zucchini or tomatoes in these quesadillas. Secondly, I like that I can prepare the components for these quesadillas ahead of time. I like to make the roasted corn salsa and peppers ahead of time. Then, I just fill and cook the quesadillas right before dinner time. And, lastly, we all love the smoky bacon flavor in these quesadillas.
The Equipment I Used
- A Cast Iron Skillet- I like to use this to cook the quesadillas. You could also use a grill pan or any other skillet.
The Ingredients Needed for Farmstand Quesadillas with Roasted Corn Salsa
- Cheddar- I like to use extra sharp cheddar cheese. I like the Cabot brand.
- Monterey Pepper Jack Cheese- This adds extra spice to the quesadillas. You could also use regular Monterey Jack cheese. I like the Cabot brand.
- Tortillas- Use flour tortillas. I like to use the medium sized fajita tortillas.
- Lime Juice- Be sure to use freshly squeezed limes.
How I Made my Quesadillas
- First, I roasted the corn for the salsa.
- Then, I made the salsa. Be sure to taste the salsa. You may want to add extra salt, pepper, or lime juice.
- Finally, I cooked the peppers and then stuffed the quesadillas and filled them and cooked them.
If you like cheese, you need to try these delicious Farmstand Quesadillas with Roasted Corn Salsa.
Farm Stand Quesadillas with Roasted Corn Salsa
Ingredients
- 1 tbsp. extra virgin olive oil
- 3 bell peppers, sliced (red, orange, yellow peppers)
- 2 tbsp. minced garlic
- 1 cup onion sliced
- 4 strips of cooked bacon, crumbled
- 1½ cups grated Monterey pepper jack cheese
- 1½ cups grated Extra Sharp Cheddar cheese
- 4 flour tortillas
- 2 tbsp. unsalted butter
- 1 cup sour cream
For the Roasted Corn Salsa:
- 2 ears of corn
- 4 tsp. salted butter
- 1 cup diced plum tomato
- 1 minced jalapeno
- ¼ cup red onion, minced
- ½ cup minced cilantro leaves
- 1 clove minced garlic
- ¼ cup lime juice
- ¼ tsp. each kosher salt and black pepper
- 2 tbsp. olive oil
Instructions
- Begin by making the Roasted Corn Salsa: Preheat the oven to 400 degrees. Peel the husks of the corn and wrap each cob in foil, with two teaspoons of butter in each packet. Roast for thirty minutes. Cut the corn off the cobs and place the kernels in a bowl. Add the rest of the ingredients and refrigerate until serving.
- While the corn roasts, prepare the quesadilla filling. Heat the olive oil on medium heat in a large skillet. Add the peppers, onions, and garlic and cook until they're crisp tender, for about 7 minutes.
- Lay out your four tortillas. Place some vegetables, bacon, and cheese on half of each tortilla. Fold the tortillas in half, and cook on medium heat, on a grill pan, or in a cast iron skillet. Use some of the butter to cook each quesadilla. Just cook them long enough to melt the cheese. Serve with the salsa and sour cream.
