Grilled monterey jack and corn quesadillas
Grilled Monterey Jack and Corn Quesadillas are a quick and flavorful dish that feature creamy Monterey Jack cheese, sweet corn, and fresh coriander, all encased in crispy tortillas. Ideal for a fast meal or snack, they are easy to prepare and cook in just a few minutes.
Cook time 20 min
Prep time 20 min
Ingredients:
1 cup monterey cheese2 tbsp coriander leaves
2 onions
4 tortillas
2 tbsp mayonnaise salad dressing
1 tbsp vegetable oil
1 cup sweet corn
Grilled Monterey Jack and Corn Quesadillas are a delicious and simple recipe that combines the creamy goodness of Monterey Jack cheese with the sweetness of corn, the freshness of coriander leaves, and the crunchiness of onions. This easy-to-make dish is perfect for a quick meal or a tasty snack.
Instructions:
- Grate the Monterey jack cheese.
- Finely chop the coriander leaves and onions.
- If using canned sweet corn, drain it well. If using fresh corn, cook it briefly in boiling water, then drain.
- In a mixing bowl, combine the grated Monterey jack cheese, chopped coriander leaves, chopped onions, and sweet corn. Mix thoroughly.
- Lay out the tortillas on a flat surface.
- Spread about 1/2 tablespoon of mayonnaise salad dressing evenly on one side of each tortilla.
- Evenly distribute the cheese mixture on half of each tortilla (the side with the mayonnaise).
- Fold the tortillas in half to encase the filling.
- In a large skillet, heat 1/2 tablespoon of vegetable oil over medium heat.
- Place two folded quesadillas in the skillet and cook for 2-3 minutes on each side, or until the tortillas are golden brown and crispy, and the cheese has melted.
- Repeat the process with the remaining quesadillas, adding more oil to the skillet as needed.
- Transfer the cooked quesadillas to a cutting board and let them cool for a minute.
- Cut each quesadilla into wedges.
- Serve warm, optionally garnished with additional chopped coriander or a dollop of mayonnaise salad dressing on the side.
Grilled Monterey Jack and Corn Quesadillas offer a perfect blend of flavors and textures, making them a favorite for any meal. With simple ingredients and straightforward steps, this recipe is ideal for anyone looking for a quick, satisfying, and flavorful dish. Enjoy these quesadillas hot off the grill and savor the delicious combination of cheese, corn, and fresh spices!
Grilled monterey jack and corn quesadillas FAQ:
Quesadillas are done when the tortillas are golden brown and crispy, and the cheese is fully melted. You can gently press the quesadilla with a spatula; it should feel firm and slightly spring back.
Yes, you can substitute Monterey Jack cheese with other types of cheese such as cheddar, mozzarella, or pepper jack for additional flavor. Keep in mind that the melting properties may vary slightly.
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or toaster oven for best results, ensuring they remain crispy.
Flour tortillas are commonly used for quesadillas as they provide a soft and pliable texture. Corn tortillas can also be used for a gluten-free option, but they may require more careful handling during cooking.
Each quesadilla takes about 2-3 minutes on each side to cook. Total cooking time may vary based on your skillet size and heat level, so keep an eye on them to avoid burning.
Cooking Tips:
- Use fresh or frozen corn for the best flavor. If using frozen corn, ensure it is thoroughly thawed and drained.
- For a spicier kick, add some chopped jalapeños or a dash of hot sauce to the mixture.
- Preheat the grill or griddle before cooking to ensure even heating and a crispy exterior.
- If you prefer a vegetarian version, use a plant-based mayonnaise salad dressing.
Nutrition Facts
4 ServingsCalories 210kcal
Protein 9g
Carbohydrates 18g
Fiber 2.49g
Sugar 2.88g
Fat 15g
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