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) Kosher salt 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.

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