Monterey Jack & Spiced Pepper Quesadillas with Corn on the Cob & Tomato-Romaine Salad

Name: Monterey Jack & Spiced Pepper Quesadillas with Corn on the Cob & Tomato-Romaine Salad
Cook time: 40 min
Total time: 40 min
Cuisine: Mexican, Latin American, American
Ingredients: 6 Flour Tortillas; ½ lb Monterey Jack Cheese; 6 oz Tinkerbell Peppers; 4 oz Cherry Tomatoes; 3 cloves Garlic; 3 Radishes; 2 ears Of Corn; 1 Lime; 1 Romaine Heart; 1 bunch Cilantro; ½ cup Mexican Crema; ¼ cup Grated Cotija Cheese; 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano); 2 Baby Leeks

Instructions

Cook:40min

Tonight’s dinner is Tex-Mex at its best. Our quesadillas are stuffed with a sauté of tinkerbell peppers and baby leeks, spiced with ancho chile powder, smoked paprika and more. We’re layering the vegetables with Monterey Jack cheese, melted between flour tortillas. On the side, our crunchy romaine salad gets a bright lift from lime-seasoned Mexican crema. (Feel free to drizzle any leftover crema on your quesadillas or cheesy corn on the cob!)

Updated at: Wed, 13 Dec 2023 11:17:48 GMT