Corn Quesadillas

Servings: 2 | Serving size: 1 quesadilla

Cooking Time: 30 Minutes

This recipe can easily be multiplied. Leftovers are sort of like cold pizza (an acquired taste).

Ingredients

• 1/2 tsp olive oil
• 1/4 poblano chili (seeded and diced)
• 1 ear corn (shave kernels from the cob)
• 2 green onions (sliced crosswise)
• 1/2 medium red bell pepper (seeded and julienned)
• 1/4 tsp ground cumin
• 1 tsp chili powder
• 1/8 tsp salt
• fresh ground black pepper to taste
• 1/2 cup water
• 2 Tbsp fresh cilantro leaves (chopped)
• spray oil
• 4 corn tortillas
• 2 ounces Monterey jack cheese (shredded)

Heat the olive oil in a large skillet over medium heat and add the poblano. Cook for about 3 minutes until slightly soft.

Add the corn and increase the heat to medium-high. Cook the corn kernels, tossing frequently, until they begin to brown.

Add the green onions and red pepper and cook for about 3 minutes.

Add the cumin, chili powder, salt, pepper and cook for 2 minutes stirring continuously.

Add the water and cook for about 7 to 10 minutes. Stir occasionally.

When the water is evaporated, turn off the heat and add the cilantro. Toss until blended into the vegetable mixture.

Preheat a non-stick griddle or pan over medium-high heat.

After it is hot, spray lightly with oil and place 2 corn tortillas in the pan.

Top each tortilla with the 1/4 of the cheese and then 1/2 of the corn mixture. Top the corn mixture with the remaining cheese.

Place another tortilla on top of the corn and cheese, forming the quesadilla. Spray very lightly with oil.

Cook for about 5 minutes on each side, pressing down to allow the cheese to melt into the corn, holding the quesadilla together. Turn at least once.