Roasted Jalapeno Cheese Corn Quesadillas

INGREDIENTS:

2 jalapeno peppers, cut in ½ and seeded

1 (8-ounce) package cream cheese, softened
½ cup shredded Colby Jack cheese
¼ cup chopped green onions (2 onions)
¼ teaspoon chili powder

12 Mission 5-inch Low Count Corn Tortillas
1 (16-ounce) can refried beans

6 Mission 8-inch Super Soft Flour Tortillas, warmed

Sour Cream
Guacamole
Favorite red or green salsa

Preparation:

Heat broiler to high.  Place jalapeno peppers on foil lined cookie sheet.  Broil until peppers are charred (5 to 6 minutes).  Remove from oven and let cool; remove and discard charred skins.  Chop roasted jalapenos and place in a medium bowl along with cream cheese, shredded cheese, onions, and chili powder; mix well.  Spread about 1/3 cup cheese mixture on tortilla, top with 1/3 cup refried beans.  Cover with second corn tortilla.  Cook over medium heat until first side is lightly browned (4 to 5 minutes); turn over and continue cooking until second side is lightly browned (4 to 5 minutes).  To serve:  Remove tortilla from heat, cut into triangles and serve with toppings of choice.

Makes 6 servings

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