Corn Quesadillas

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1/2 tablespoon olive oil
• 2 cups corn kernels (cut from 2 to 3 ears)
• 1/4 teaspoon salt
• 1 pinch fresh ground black pepper
• 1 scallion, thinly sliced on diagonal
• 1/4 cup water
• oil, for pan
• 6 large flour tortillas, fresh if possible
• 1 1/2 cups white cheddar cheese, grated
• 1/3 cup cilantro, coarsely chopped
• 3 roasted poblano chiles, diced
• guacamole
• mexican crema (or creme fraiche)
• 1 sprig cilantro
• salsa

Recipe

• 1 heat olive oil in a medium pan and add corn, salt and pepper.
• 2 cook over medium heat 1 minute.
• 3 add scallion and water, cover and cook until corn is tender, 3 to 4 minutes.
• 4 transfer to a bowl.
• 5 heat a large cast-iron skillet or griddle and add just enough oil to coat.
• 6 place 1 tortilla in pan and heat 30 seconds until soft, flip and heat other side.
• 7 repeat to heat all tortillas, adding oil to pan as needed.
• 8 keep them warm by covering with clean kitchen towels.
• 9 spread 1/3 cup corn mixture on half of each tortilla; follow with cheese and cilantro, distributing evenly over corn.
• 10 top each with diced chiles.
• 11 fold tortilla over filling.
• 12 heat skillet, adding oil as needed, and place 1 or 2 quesadillas in pan.
• 13 cook over medium-low heat, turning when crisp and golden to cook other side.
• 14 serve whole or cut in wedges.
• 15 garnish and serve with guacamole, crema, cilantro sprigs and salsa.