Roasted corn and caramelized onion quesadillas with queso fresco

These quesadillas with two kinds of cheese inside and out are calling your name.

My favorite part about these twice-baked and stacked quesadillas is that I can eat them as finger food, and the melted cheese is inside, in between and on top of each piece. Oh! And the roasted corn and caramelized onion with each bite is a match made in heaven. They make a great appetizer or even a meal, but no napkins allowed until you finish your plate.

Roasted corn and caramelized onion quesadillas with queso fresco recipe

Serves 2

Ingredients:

For the caramelized onion

• 2 tablespoons olive oil
• 1 large onion, peeled and sliced
• 2 teaspoons sugar
• 3 dashes salt

• 4 small flour tortillas
• Caramelized onion (reserve 1 tablespoon of onion for garnish)
• 2 ears roasted corn, cut from the cobs
• 1 large jalapeño, chopped
• 1/2 cup chopped red bell pepper
• 4 dashes salt
• 4 dashes ground black pepper
• 1 (10 ounce) package queso fresco cheese, crumbled
• 1-1/2 cups shredded sharp cheddar cheese
• 1/4 cup chopped cilantro

Directions:

For the caramelized onion

1. Heat a large skillet on low heat, and add the olive oil, onion, sugar and salt to the pan. Stir together.
2. Continue to stir as the onions are cooking.
3. Cook until the onions are brown and soft (about 25 minutes).
4. Remove from the heat, and set aside.

For the quesadillas

1. Preheat the oven to 375 degrees F.
2. Lay 2 tortillas onto a pizza pan or cookie sheet.
3. Top with the caramelized onion, roasted corn, jalapeño, red bell pepper, salt, pepper and 1/2 the amounts of both cheeses (reserve the remaining cheese for the topping).
4. Lay the remaining 2 tortillas on top of each like a sandwich.
5. Bake until the cheese starts to melt (about 5 minutes).
6. Remove from the oven, and cut each quesadilla into quarters.
7. On an ovenproof serving dish or pan, lay 1 piece of the quesadilla. Then top with some of the cheese. Continue this process by stacking each piece of quesadilla on top of a layer of cheese.
8. Top the stack of quesadillas with the remaining cheese, and bake in the oven just until the cheese melts (about 5 minutes).
9. Top with the remaining caramelized onion and chopped cilantro. Serve while hot.

More quesadilla recipes

Asian chicken and pineapple quesadillas
Brie and mango quesadillas
Chicken and black bean quesadillas