Roasted Corn + Red Pepper Avocado Quesadillas

Call me obsessive, but lately, any chance I have to roast something, I do.

Roasted Corn + Red Pepper Avocado Quesadillas | Making Life Sweet with Lauren Hardy

Maybe this is because it’s winter, and standing by a warm oven is like coming across a little piece of heaven, but it could also be because of the simple truth that roasted things just. taste. better.

A few of my favorite roasting recipes: Roasted Chickpeas, Garlic Butter Roasted Mushrooms and Roasted Grape, Goat Cheese and Honey Stuffed Sweet Potatoes. Bonus roasted recipe which I have yet to try, but I’m sure is to die for: Roasted Pineapple with Pistachio Ice Cream.

Roasted Corn + Red Pepper Avocado Quesadillas | Making Life Sweet with Lauren Hardy

This recipe calls for roasted sweet corn and red bell peppers, with a little southwest kick. The lime sour cream sauce put me over the top, taking this quesadilla to a whole new tropical/savory level. Deeeeeelicious. (:

Combine this with the fact I’ll be celebrating Christmas in the Bahamas next week, and I’d say Paradise has been found.

Roasted Corn + Red Pepper Avocado Quesadillas | Making Life Sweet with Lauren Hardy

Roasted Corn + Red Pepper Avocado Quesadillas

Serves: 2  |  Author: Lauren Hardy

Ingredients

1/2 can sweet corn
1/4 red bell pepper, diced
2 tablespoons vegetable oil
1/2 teaspoon chili powder
A pinch of salt and pepper
4 whole wheat tortillas
1/2 cup cheddar cheese, shredded
1 avocado, chopped
1/3 cup onion, finely chopped

For the lime sour cream sauce:

1/4 cup sour cream
2 teaspoons lime juice

Instructions

1. Preheat oven to 425 F. In a medium bowl, toss the corn and red bell pepper pieces with 1 tablespoon vegetable oil, chili powder, salt and pepper. Place in a roasting pan and roast in the oven until caramelized and tender yet firm, no more than 20 minutes. (If you don’t have a roasting pan, use a baking sheet lined with aluminum foil.)

2. To make the sauce, combined sour cream and lime juice in a small dish and stir until combined. Set aside.

3. In a medium skillet over medium-low heat, add 1/2 tablespoon vegetable oil. Place a tortilla down, then cover with a 1/4 cup of the cheddar cheese, 1/2 of the avocado pieces, 1/2 of the onions and 1/2 of the roasted corn and peppers. Place another tortilla on top and cook until bottom tortilla is golden. Flip the quesadilla, (be careful to keep the ingredients inside) and cook until other side is golden. Repeat with remaning quesadilla and serve with lime sour cream sauce.

  • http://bakerbynature.com Ashley – Baker by Nature

    Quesadillas are such a great meal!!! I LOVE them!