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Wednesday, September 7, 2016

Zesty Corn Quesadillas

These quesadillas were a major hit when I recently served them to a guest with a gluten sensitivity. 


Zesty Corn Quesadillas:

One 12-oz. (341 mL) can corn kernels, drained
1-3/4 c. (430 mL) shredded Tex-Mex cheese
1/4 c. (60 mL) finely chopped sweet red bell pepper
1/4 c. (60 mL) finely chopped sweet green bell pepper
1 tbsp. (15 mL) finely minced fresh jalapeño pepper
Sixteen 6-in. (15 cm) corn tortillas

Preheat spray-greased electric griddle to 350 deg. F. In medium bowl, combine corn kernels, cheese, bell peppers, and jalapeño pepper. Set 4 tortillas on heated griddle. Quickly spoon about 1/4 c. (60 mL) corn-cheese-vegetable mixture into center of each tortilla, spreading to within 1-in. (2.5 cm) of edges. 

Place second tortilla over filling of each, pressing each lightly down with hand. Carefully flip over each tortilla when golden brown, 3-to-4 min. Let rest 5 min. before cutting into halves or quarters. Repeat with remaining tortillas. Yields 8 filled quesadillas.  

Combine corn-cheese-vegetable mixture.

Spread over each of four tortillas on griddle. 

Cover, fry, flip, and repeat.

Like so!

Cool 5 min. Slice and serve.

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