Ingredients
Units
YOU'LL NEED:
- 1 red bell pepper (chopped)
- 1 yellow onion (chopped)
- 8 ounces white mushrooms (sliced)
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 4 ears corn (shucked)
- 2 cups shredded cheddar cheese or mexi-blend
- 8 to rtillas
- Cilantro (chopped, for serving)
- 8 ounces feta (crumbled, for serving)
For the dipping sauce:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- Zest of 1 lime
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Salt and pepper (to taste)
Instructions
- Boil the corn for 4-6 minutes or until cooked through. Drain; cut kernels off the cob.
- In a mixing bowl, whisk together all dipping sauce ingredients. Set aside.
- In a large skillet over medium heat, melt 1 tablespoon butter. Add red bell pepper and onion. Saute until softened, 3-4 minutes. Add mushrooms, garlic, salt, pepper, chili powder and cumin. Add corn kernels. Cook for 3-5 more minutes or until mushrooms are softened.
- Grease a separate skillet with cooking spray and set over medium heat. To assemble the quesadillas, add one tortilla to the skillet. sprinkle the bottom evenly with cheddar cheese (about 1/4 cup). Add about 1/2 cup of the corn mixture. Sprinkle with more cheese. Top with a second tortilla. Cook for 2-4 minutes until the bottom starts to brown and cheese melts, then flip. Cook another 2-3 minutes. Repeat with the remaining tortillas.
- Cut the quesadillas into triangles. Top with dipping sauce, cilantro and feta. Alternatively, you can dip the quesadillas separately.