Roasted Jalapeno Cheese Corn Quesadillas


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
Favorite red or green salsa


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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