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In the realm of comfort food, few dishes are as universally beloved as quesadillas. These delectable creations offer a versatile canvas for a variety of flavors and fillings, making them a staple in many households. Among the multitude of variations, Spicy Grilled Corn Quesadillas hold a special place in the hearts of food lovers. This dish not only tantalizes the taste buds with its delightful combination of fresh corn, vibrant peppers, and a melty cheese blend, but it also showcases seasonal ingredients that infuse each bite with the essence of summer.

Spicy Grilled Corn Quesadillas

Discover the ultimate comfort food with Spicy Grilled Corn Quesadillas! This delicious dish combines fresh corn, vibrant peppers, and melty cheese for a delightful taste of summer. Perfect for casual dinners or backyard BBQs, these quesadillas are easy to make and packed with flavor. Sauté onions and peppers, grill the corn to enhance sweetness, and enjoy a harmonious blend of textures and tastes. Serve with lime and your favorite dips for a memorable meal that will impress family and friends!
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Ingredients
  

2 cups fresh corn kernels (about 3-4 ears of corn)

1 medium red onion, finely chopped

1 jalapeño pepper, finely diced (seeds removed for less heat)

1 red bell pepper, chopped

1 cup shredded Monterey Jack cheese

1 cup crumbled feta cheese

1 teaspoon smoked paprika

1/2 teaspoon cumin

1/2 teaspoon chili powder

1 tablespoon olive oil

Salt and pepper to taste

4 large flour tortillas

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Corn: If using fresh corn, grill the cobs on medium heat for about 10-12 minutes until they’re charred, turning occasionally. Once cool, carefully cut the kernels off the cobs and set aside.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium-high heat. Add the chopped red onion, jalapeño, and red bell pepper. Sauté for about 5 minutes until the onion becomes translucent.

      Mix the Filling: Stir in the grilled corn, smoked paprika, cumin, and chili powder. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until everything is heated through. Remove from heat and let it cool slightly.

        Assemble the Quesadillas: Place one tortilla into the skillet over medium heat. On one half of the tortilla, sprinkle a layer of Monterey Jack cheese, followed by the corn mixture, and top with crumbled feta. Fold the other half of the tortilla over the filling. Repeat with the remaining tortillas.

          Grill the Quesadillas: Cook each quesadilla for about 3-4 minutes per side, or until golden brown and the cheese is melted. You may need to do this in batches depending on the size of your skillet.

            Serve: Once cooked, remove the quesadillas from the skillet, slice into wedges, and garnish with fresh cilantro. Serve with lime wedges on the side for added zest.

              Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings