Quesadillas with corn and hot peppers
4 servings
45 minutes
Corn and spicy pepper quesadillas are a vibrant blend of Mexican traditions and Italian culinary approach. The heat of the pepper, sweetness of the corn, and spiciness of Tabasco create a rich, deep flavor that is harmoniously complemented by gooey cheddar. Pan-baked tortillas acquire a crispy crust, while fresh herbs add a special freshness to the dish. These quesadillas are perfect for a warm evening with friends, especially with pickled peppers and lime to complete the flavor profile. The simplicity of preparation makes them an excellent option for a quick dinner while preserving the richness of aromas and textures. Enjoy this dish that unites culinary traditions from different corners of the world!
1
Preheat the grill. Place the pepper pods on the grill pan. Position the pan as close to the fire as possible. Grill the peppers for 10-15 minutes, turning occasionally. They should blacken.
- Green bell pepper: 2 pieces
2
Put the pepper in a plastic bag, tie it, and leave it for 15 minutes. When the pepper cools enough to handle, peel off the skin and remove the seeds. Chop the pepper. Cut the corn kernels off the cob.
- Green bell pepper: 2 pieces
- Corn on the cob: 2 pieces
3
Heat olive oil in a pan over medium heat. Add corn, onion, Tabasco sauce, cumin, salt, ground pepper, and sauté, stirring, for 4-5 minutes until the corn is tender-crisp. Remove the pan from heat, add cilantro and chopped pepper. Place 4 tortillas on the table. Spread the corn mixture evenly on them, sprinkle with cheese, and top with the remaining tortillas.
- Olive oil: 2 teaspoons
- Corn on the cob: 2 pieces
- Onion: 4 heads
- Tabasco sauce: 1 teaspoon
- Ground caraway: 0.3 teaspoon
- Salt: to taste
- Ground black pepper: 0 g
- Cilantro: 2 teaspoons
- Green bell pepper: 2 pieces
- Tortillas: 8 pieces
- Cheddar cheese: 125 g
4
Heat a skillet over medium heat. Place 1 quesadilla in it and fry for 3-4 minutes on both sides. The cheese should melt, and the tortilla should brown. Repeat with the remaining quesadillas. Then cut each quesadilla into 8 pieces on a cutting board. Arrange on a plate, garnish, and serve warm, optionally with pickled chili peppers.
- Tortillas: 8 pieces
- Cheddar cheese: 125 g
- Marinated bell pepper: to taste
