4 ounces vegetable oil
2 ounces chipotle base (see notes)
84 ounces frozen corn (see notes)
2 pounds onion, chopped
52 ounces roasted red bell peppers, diced (see notes)
3/4 teaspoon crushed red pepper
100 flour tortillas (6-inch)
100 ounces cojack cheese, shredded
Servings: 50
1. Mix oil and chipotle base. Heat in a tilting fry pan, or on a griddle.
2. Sauté corn and onion in flavored oil until onion is translucent and corn is slightly browned. Add roasted peppers and crushed red pepper. Heat through. Save for later step.
3. Place tortillas flat on 18x26x1-inch pans. Distribute 1 oz shredded cheese on one-half of tortilla, leave 1/2-inch border without cheese. Distribute 1 3/4 oz corn-pepper blend over cheese (reserved from earlier step).
4. Place open tortilla on oiled, 300°F griddle. Cook until cheese begins to melt and tortilla is soft. Fold empty half of tortilla over filled half, press slightly with spatula. Turn and grill until slightly brown.
5. Serve immediately. May serve with salsa, guacamole, and sour cream.
Chipotle base is available commercially.
Roasted corn and roasted peppers may be purchased frozen and substituted for the corn and peppers in the recipe. When using frozen roasted peppers, place in a single layer on a baking sheet and heat in a 375°F oven until heated through (discard liquid that accumulates).
VARIATION:
Cheese Quesadillas. Mix together 6 lb shredded monterey jack cheese, 6 lb shredded cheddar cheese, 3 lb 8 oz canned green chilies, drained, and 4 Tbsp dried cilantro. Scale 2 1/2 oz cheese mixture onto each 6-inch or 8-inch tortilla. Proceed as for Grilled Corn and Roasted Pepper Quesadillas.
2 ounces chipotle base (see notes)
84 ounces frozen corn (see notes)
2 pounds onion, chopped
52 ounces roasted red bell peppers, diced (see notes)
3/4 teaspoon crushed red pepper
100 flour tortillas (6-inch)
100 ounces cojack cheese, shredded
Servings: 50
1. Mix oil and chipotle base. Heat in a tilting fry pan, or on a griddle.
2. Sauté corn and onion in flavored oil until onion is translucent and corn is slightly browned. Add roasted peppers and crushed red pepper. Heat through. Save for later step.
3. Place tortillas flat on 18x26x1-inch pans. Distribute 1 oz shredded cheese on one-half of tortilla, leave 1/2-inch border without cheese. Distribute 1 3/4 oz corn-pepper blend over cheese (reserved from earlier step).
4. Place open tortilla on oiled, 300°F griddle. Cook until cheese begins to melt and tortilla is soft. Fold empty half of tortilla over filled half, press slightly with spatula. Turn and grill until slightly brown.
5. Serve immediately. May serve with salsa, guacamole, and sour cream.
Chipotle base is available commercially.
Roasted corn and roasted peppers may be purchased frozen and substituted for the corn and peppers in the recipe. When using frozen roasted peppers, place in a single layer on a baking sheet and heat in a 375°F oven until heated through (discard liquid that accumulates).
VARIATION:
Cheese Quesadillas. Mix together 6 lb shredded monterey jack cheese, 6 lb shredded cheddar cheese, 3 lb 8 oz canned green chilies, drained, and 4 Tbsp dried cilantro. Scale 2 1/2 oz cheese mixture onto each 6-inch or 8-inch tortilla. Proceed as for Grilled Corn and Roasted Pepper Quesadillas.
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