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“A Pillsbury recipe. Very good indeed. I used corn right off the cob, green onions from the garden and added the sour cream to the filling before I made the quesadilla. I did use just a little more cumin and chill powder than called for but I like those two flavors together. I also spray the outside of my quesadillas with cooking spray so they get nice and crispy.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In medium skillet, cook ground beef, corn and onions over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
  2. Stir in chili powder, salt and cumin. Cook 1 minute.
  3. Spray large skillet with nonstick cooking spray. Heat over medium heat until hot. Place 1 tortilla in skillet. Layer tortilla with 1/3 cup cheese and 1/4 cup of beef mixture. Fold tortilla over. Cook over medium hear for 2 minutes. Carefully turn quesadilla; cook an additional 2 minutes.
  4. Repeat with remaining tortillas and filling. Cut each quesadilla into wedges. Serve quesadillas with salsa and sour cream.

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