I discovered this recipe in a restaurant while trying to come up with something for me to eat there. They were accommodating, and I was delighted. (American Bistro in Del Mar, CA) The sweetness comes from the corn and the heat level can be adjusted to suit your taste, depending on which peppers you use. Gringos might want to stick with green chilies and Southwest types can use jalapenos, red or yellow chilies. The truly adventurous and iron tongued would use habaneros.
You will need:
Slices of two cheeses; i.e. jack and Colby
(One would do, but two are so much better.)
Flour tortillas
peppers; Pasillo, Poblano, Jalapeno, Anaheim are all good
corn - fresh or frozen
olive oil
sour cream
avocado
Quantities depend on how many you would like to make. Corn/pepper mix can be kept in refrigerator and used later.
Clean and chop the peppers and then saute the corn and peppers in a generous amount of olive oil on low for about 15 minutes.
Use the corn/pepper mixture along with cheese to fill tortillas and grill them in olive oil on medium low. Flip after 3 - 4 minutes. Quesadillas should be slightly brown on both sides, cheese should be melted.
These could be eaten for breakfast, lunch or dinner. Garnish with sour cream and/or avocado.
You can't change the wind, but you can adjust your sails.
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