Cotija-crusted quesadillas with basil, red chiles, and charred corn relish from Bobby Flay's Mesa Grill Cookbook: Explosive Flavors From The Southwestern Kitchen (page 79) by Bobby Flay

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Notes about this recipe

  • jennifer_wto9pl on May 31, 2026

    These are a favorite in our house! We skip the goat cheese. Also we make the corn salsa a lot. Rarely do we char the corn, but the recipe is perfect for salads, accompanying with meat, just about anything.

  • averythingcooks on January 02, 2023

    I just made the charred corn relish for last night's tacos and it was a great addition. I pan roasted 2 cobs in a grill pan for a 1/2 recipe and I liked the use of balsamic & basil here compared to the more common apple cider vinegar and cilantro. With a bowl of this in the fridge, these quesadillas are on the menu for tomorrow night.

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