DCLSA Cookbook
Corn Quesadillas
Submitted by: Pamela Bagley, BioMedical Libraries For Holiday Party, December 2007


    • 2 tsp. vegetable oil
    • 1 med. onion diced (~1 cup)
    • 2 cloves garlic
    • 1 carrot grated (~$DF cup)
    • 1 small hot pepper minced or $DE tsp cayenne pepper)
    • 2 cups corn
    • 2 tsp. ground cumin
    • 1 tsp. oregano
    • 1$DF cup cheese (mix of shredded Monterey jack or cheddar cheese and cream cheese)
    • Salt and pepper to taste

  • 8 6" flour tortillas (can use whole wheat)
  • Fresh cilantro (optional)


In a medium sized sauté pan, sauté onion in oil until it starts to soften. Add carrot and garlic and continue to cook for 2 more minutes. Mix in all remaining ingredients, except cheese. Remove from heat and stir in cheese. Cover and let stand until the cheese starts to melt.

Spread filling in a half circle to cover half of each tortilla. Sprinkle on fresh cilantro, if using. Fold tortilla in half and heat in a medium hot sauté pan on each side until it starts to brown. Oil can be lightly brushed onto the outside of the quesadilla before heating to make it more crispy.

corn quesadilla