Farm Stand Quesadillas with Roasted Corn Salsa
Quesadillas stuffed with peppers, onions, bacon, Cheddar, and Monterey pepper jack cheese. They're topped with a 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.
Tried this recipe?Let us know how it was!