Chili Corn Cheetos Quesadilla
Chili Corn Cheetos Quesadilla – loaded with spiced up creamy crunchy corn & black beans, along with Cheetos to add that extra crunch and flavors!
Fun Quesadilla loaded with amazing flavors and texture! I am all about spices and crunch. What could be better than having those two in just one delicious dish?!?! This Quesadilla is exactly that! It has spicy, creamy corn mix along with onions, peppers, black beans, some amazing spices and sour cream for creaminess. On other side, adding some crunchy Cheetos adds that extra level of crunchiness along with amazing flavors!
The Cheetos are added on top of spicy cream cheese spread. It also has avocados for extra creaminess and of course Mexican Blend Cheese!! This dish is also very meal-plan friendly! Make your corn mix and spicy cream cheese mix on weekend. Then it is just a matter of assembling them and quickly cooking them! The tortilla folding technique I am using in this recipe is adopted by the viral tortilla hack you might have seen on social media! You can certainly fold them anyway you like with all the fixing inside!
This quesadillas are truly flavor and texture bombs! You won’t really know the true glory of it until you try it. Trust me, just take my words for it and make it. I will let you thank me later LOL. Try my Tandoori Mushroom Quesadillas if you are a big quesadilla fan! Tag me on Instagram @myvegetarianroots if you end up making them and liking them. I would love to see your recreation of this goodie!
Happy & Healthy Eating!
Chili Corn Cheetos Quesadilla
Ingredients
Corn Mix
- 2 tbsp Oil
- 1 cup Finely Chopped Onions
- 1½ cup Finely Chopped Multicolor Peppers
- 2½ cup Corn Kernel fresh/frozen/canned
- ½ tbsp Minced Garlic
- 1 Fresh Hot Red Chili, finely chopped or serrano pepper
- 15 oz Canned Black Beans drained & washed
- ½ tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Cumin Powder
- ½ tsp Red Chili Powder
- ½ tsp Dry Oregano
- ¼ tsp Black Pepper Powder
- 3 tsp Taco Seasoning
- 1 tsp Salt
- 2 tsp Trader Joes Harrisa bomba sauce/sriracha/any garlicky hot sauce would work
- ½ cup Sour Cream
- ½ cup Finely Chopped Scallions
- ½ cup Finely Chopped Cilantro
Other Ingredients
- 10 Choice of Tortilla
- ½ cup Cream Cheese
- 2 tsp Trader Joes Harris bomba sauce/sriracha/any garlicky hot sauce would work
- 2 Avocados, cubed you can sprinkle salt, pepper, lemon juice, TJ's chili lime seasoning
- 2 cup Cheetos more or less based on your preference
- 2 cup Shredded Mexican Blend Cheese
- Oil for sautéing quesadilla
Instructions
Make Bean and Corn mix
- Heat 2 tbsp of oil in a heavy bottom skillet, I like using cast iron skillet.
- Once warm, saute minced garlic and finely chopped fresh hot red pepper.
- Keep sautéing until raw smell of garlic disappears, do not brown the garlic.
- Add chopped onions and saute for couple of minutes.
- Add chopped peppers and saute for 3-4 minutes.
- Add corn kernel and saute on medium/high heat till the corn kernels are charred.
- Add washed and drained canned black beans. Mix well
- Add all the spices listed above and mix well. Turn the heat off.
- Once cooled down a little, add harrisa and sour cream. Mix well.
- Add chopped scallions and cilantro. Mix well.
Assemble Quesadilla
- Mix cream cheese and 2 tsp of harrisa, keep it on side.
- Make a cut on tortilla, just half way through.
- Spread cubed avocado on one quarter of the tortilla.
- Spread bean and corn mix on second quarter of the tortilla.
- Spread spicy harrisa cream cheese on third quarter of the tortilla. Top that with some cheetos.
- Place decent amount of shredded Mexican blend cheese on the last quarter of the tortilla.
- Now start folding one quarter at a time, stacking it on the next one.
- This wrap folding tech is one that went viral on social media. I am just adopting it, you can certainly fold them any way you like with all the fixings inside!
- Make prepared/folded quesadilla crispy on a skillet using some oil.
- Serve them hot with choice of sides!
