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Tuesday, August 14, 2012
Smoky Corn Quesadillas
1/4 cup fresh corn kernels (from half a medium ear)
1/2 cup grated Monterey Jack
2 Tbs. chopped fresh cilantro
1/2 tsp. smoked paprika (don't use regular paprika)
2 7- to 8-inch flour tortillas
2 tsp. vegetable oil
Lime wedges and sour cream, for serving
In a medium bowl, combine the corn, Monterey Jack, cilantro, paprika, and 1/8 tsp. salt. Divide the mixture between the tortillas, scattering it over half of each; fold the tortillas in half.
Heat the oil in a heavy-duty 10-inch skillet over medium heat until shimmering. Add the quesadillas and cook until browned and crisp on the bottom, about 1 minute. Flip and continue to cook until browned and crisp on the other side, 1 minute more. Let cool slightly, cut into wedges, and serve with lime wedges and sour cream.