Grilled Sweet Potato And Corn Quesadillas

Nothing beats the delightful combination of sweet and savory flavors in a delicious quesadilla. For a fresh twist on this classic Mexican dish, we bring you a recipe that captures the essence of warm, comforting flavors with a touch of summery sweetness. Our Grilled Sweet Potato and Corn Quesadillas are bursting with vibrant colors and bold flavors, making them a perfect choice for a cozy night in or a fun family gathering.

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**Grilled Sweet Potato And Corn Quesadillas**

**Ingredients:**
– 2 sweet potatoes, peeled and diced
– 1 cup corn kernels (fresh or frozen)
– 1 red bell pepper, diced
– 1 small red onion, finely chopped
– 2 cups shredded Mexican cheese blend
– 8 large flour tortillas
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
– Sour cream, salsa, or guacamole (for serving)

**Instructions:**
1. Preheat your grill or grill pan over medium-high heat.
2. In a mixing bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, ground cumin, chili powder, salt, and pepper until evenly coated.
3. Spread the seasoned sweet potatoes on the grill in a single layer and cook for about 10-12 minutes, turning occasionally, until they are tender and slightly charred. Remove from the grill and set aside.
4. In a skillet over medium heat, add the remaining tablespoon of olive oil and sauté the red bell pepper, red onion, and corn kernels until the vegetables are softened and fragrant, about 5-7 minutes.
5. Place one tortilla on a flat surface and sprinkle a layer of shredded cheese on half of the tortilla.
6. Add a portion of the grilled sweet potatoes and sautéed vegetable mixture on top of the cheese.
7. Sprinkle another layer of cheese on top of the vegetables and fold the other half of the tortilla over to create a half-moon shape.
8. Repeat with the remaining tortillas and filling ingredients.
9. Carefully transfer the assembled quesadillas to the grill or grill pan and cook for 2-3 minutes per side, or until the tortillas are crispy and golden and the cheese is melted.
10. Remove the quesadillas from the grill and let them cool slightly before cutting them into wedges.
11. Garnish with fresh cilantro and serve the grilled sweet potato and corn quesadillas with sour cream, salsa, or guacamole on the side.

Enjoy the mouthwatering medley of sweet potatoes, corn, and gooey melted cheese in every bite of these Grilled Sweet Potato and Corn Quesadillas. This recipe is a delicious way to introduce a festive Mexican flair to your meals while keeping things cozy and comforting. Serve them as a delightful appetizer, a wholesome lunch, or a satisfying dinner option for any occasion. Get ready to savor the irresistible flavors and textures that these quesadillas offer, bringing a touch of warmth and cheer to your table.