Quesadillas with Corn and Hot Peppers

Snacks | Italian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Quesadillas with Corn and Hot Peppers

Ingredients

Orange Bell Peppers - 2 pieces
Corn Cobs - 2 pieces
Olive Oil - 2 teaspoons
Onion - 4 heads
Barbecue sauce - 1 teaspoon
Salt - to taste
Ground Black Pepper - ¼ g
Ground Cumin - ¼ teaspoon
Cilantro - 2 teaspoons
Tortillas - 8 pieces
Parsley - to taste
Lime - to taste
Cheshire Cheese - 4.4 oz
Pickled Eggplant with Peppers - to taste

Step by Step guide

Step 1

Preheat the grill. Place the peppers on the grill pan. Position the pan as close to the fire as possible. Grill the peppers for 10-15 minutes, turning occasionally. They should blacken.

Step 2

Place the peppers in a plastic bag, seal it, and let it sit for 15 minutes. Once the peppers are cool enough to handle, peel off the skin and remove the seeds. Chop the peppers. Cut the corn kernels off the cob.

Step 3

Heat the olive oil in a pan over medium heat. Add the corn, onion, TABASCO sauce, cumin, salt, ground pepper, and sauté, stirring, for 4-5 minutes until the corn is tender-crisp. Remove the pan from heat, add the cilantro and chopped peppers. Place 4 tortillas on a surface. Spread the corn mixture evenly over them, sprinkle with cheese, and top with the remaining tortillas.

Step 4

Heat a pan over medium heat. Place 1 quesadilla in the pan and cook for 3-4 minutes on each side. The cheese should melt and the tortilla should brown. Repeat with the remaining quesadillas. Then cut each quesadilla into 8 pieces on a cutting board. Arrange on a plate, garnish, and serve warm, optionally with pickled chili peppers.