Grilled monterey jack and corn quesadillas
Savor the vibrant flavors of these Grilled Monterey Jack and Corn Quesadillas! Packed with gooey monterey cheese, sweet corn, crispy onions, and fresh coriander, all nestled in toasty tortillas. This easy and delicious recipe is perfect for any meal.
- 10 Apr 2024
- Cook time 20 min
- Prep time 20 min
- 4 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 210kcal | 8% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 2.49g | 7% |
| Sugar 2.88g | 3% |
| Fat | |
| Fat 15g | 18% |
| Saturated 6g | 20% |
| Cholesterol 27mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 16mg | 3% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 0.81mg | 5% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.23ug | 10% |
| Vitamin C 1.49mg | 2% |
| Vitamin E 0.36mg | 2% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 230mg | 18% |
| Copper, Cu 0.06mg | 0% |
| Iron, Fe 0.65mg | 6% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 140mg | 4% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 330mg | 22% |
| Zinc, Zn 1.32mg | 12% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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