🥘 Ingredients
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butter1 tbsp
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cooking oil1 tbsp
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corn15 oz
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cream cheese8 oz
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flour tortillas4 unit
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grape tomatoes1 c
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guacamole1 c
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mini cucumber2 unit
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mozzarella cheese1 lb
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southwest spice blend1 tsp
🍳 Cookware
- large pan
- small bowl
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1corn mini cucumber grape tomatoes cream cheese southwest spice blend mozzarella cheese flour tortillas guacamole cooking oil buttercorn: 15 oz, mini cucumber: 2 unit, grape tomatoes: 1 c, cream cheese: 8 oz, southwest spice blend: 1 tsp, mozzarella cheese: 1 lb, flour tortillas: 4 unit, guacamole: 1 c, cooking oil: 1 tbsp, butter: 1 tbsp -
2Wash and dry all produce. Drain corn, then pat dry with paper towels. Thinly slice mini cucumber into rounds. Halve grape tomatoes if desired. -
3Melt butter in a large pan over medium-high heat. Add corn and cook, stirring occasionally, until beginning to brown ⏱️ 2 minutes . Stir in southwest spice blend and cook, stirring occasionally, until corn is lightly charred in spots ⏱️ 1 minute . Remove from heat. Stir in cream cheese until combined and creamy. If cream cheese isn't melting, return pan to low heat. Season with salt and pepper to taste. Turn off heat and transfer to a small bowl . Wash out pan. -
4Place flour tortillas on a clean work surface. Evenly sprinkle half the mozzarella cheese over one half of each tortilla, then top with corn mixture. Sprinkle remaining mozzarella cheese over corn. Fold tortillas in half to create quesadillas. Heat a drizzle of cooking oil in the same pan over medium heat. Add quesadillas and cook until tortillas are browned and cheese melts ⏱️ 3 minutes per side. -
5Cut each quesadilla into three wedges. To serve: Divide quesadillas between plates. Serve with guacamole dipper, mini cucumber wheels, and grape tomatoes on the side. To stash: Let quesadillas cool completely. Refrigerate quesadillas, guacamole dipper, mini cucumber wheels, and grape tomatoes in separate containers, and pack as desired.