The fresh flavors of the Southwest are wrapped up and grilled in this delicious sandwich.
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1 cup fresh corn kernels, cooked
1 small (1/2 cup) tomato, seeded, chopped
1 tablespoon chopped fresh cilantro
1 tablespoon chopped red onion
2 teaspoons chopped fresh jalapeño pepper
1 teaspoon lime juice
1/2 teaspoon salt
12 (3/4-ounce) slices Land O Lakes® Deli American
4 (10-inch) flour tortillas
1 cup fat free refried black beans
*Substitute thawed frozen corn.
Combine all corn salsa ingredients in bowl. Refrigerate 30 minutes to blend flavors.
Heat gas grill on medium or charcoal grill until coals are ash white.
Place 2 slices cheese, slightly overlapping, in center of each tortilla leaving 2-inch border on sides and bottom. Spread 1/4 cup black beans over cheese; top with heaping 1/3 cup corn salsa. Place 1 slice cheese over salsa.
Fold 2 opposite edges of tortilla over edge of cheese. Starting at 1 open end, fold up tortilla to enclose fillings.
Place onto grill, seam-side down. Grill, turning once, 4-8 minutes or until toasted and heated through.
Everybody’s favorite summer vegetable is as versatile as it is tasty. Corn can be the star of the show or shine as a best supporting actor in salads and salsas.