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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 0 |
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Directions: 1. Heat the grill. Remove the silk from the corn but leave the husks intact. Place the corn on a gas grill over medium-high heat and grill for about 12 minutes until the corn is tender. Turn the corn frequently during grilling. Remove the corn from the grill and allow it to cool. If you use frozen corn, just cook the corn according to package directions.
2. Remove the husks from the corn and use a sharp knife to scrape off the kernels. Place the corn kernels in a medium bowl (do this if you use frozen or fresh corn).
3. Add the beans, onion, jalapeno, lime juice, and salt to the corn. Spread the corn mixture evenly over half of each tortilla and sprinkle each with 1/2 cup of the cheese. Fold the tortilla over the filling.
4. Heat a large skillet over medium-high heat. Add the quesadillas to the skillet and cook for 8 minutes, turning once.
Enjoy with rice. Other options are salsa, low-fat or fat-free sour cream, and guacamole; however, I think these have enough flavour that you don't need a lot of "extras."
| Ingredients:
2 frozen or fresh corn
489/500 Pound(s) black beans
1/4 onion
1 seeded and chopped tomato
1 lime juice
417/10000 Ounce(s) salt
2 10 inch tortilla
326/625 Pound(s) monterey jack cheese |
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