Recipe 4.2: Veggie Quesadilla with Jalapeno Creamed Corn
Oh my vegetable! These quesadillas are so good – I even had a leftover quesadilla the next day when I (and my teammates) took the entire 10th grade class hiking. It was still good cold, on the side of a mountain! Pair it with the jalapeno creamed corn and you have all the flavors in one meal: it is sweet, savory, spicy, and salty all at once.
8 small wheat tortillas
1 ½ cups shredded Monterey Jack cheese
1 red bell pepper, sliced
1 yellow onion, sliced
1 cup sliced mushrooms
½ cup green onions, sliced
2 cloves garlic, minced
4 ears corn
1 cup milk
¼ cup shredded Montery Jack cheese
Heat a medium saucepan over medium heat. Prepare corn by shucking (remove the husks and silky threads) and then cut kernels from the cob. Add milk to saucepan. Add corn, jalapeno, and season with salt and pepper. Bring corn mixture to a slow boil, then reduce heat to low and cover. Allow to simmer until corn is just tender, 2-3 minutes. Ladle ¾ of the corn mixture into your blender. Pulse several times to mix and chop. Pour back into pan. Add cheese and stir to combine. Turn heat to low and keep covered untilquesadillas are ready.
While corn mixture comes to a boil, heat a large fry pan over medium high heat. Add 2 tbs. olive oil and heat. Add sliced onion. Allow to sauté for approx. 5 minutes. Add garlic and jalapeno, sauté for 2-3 minutes, or until garlic and jalapeno are soft and fragrant. Add red bell pepper and cook 2 minutes. Add mushrooms and cook 2 additional minutes. Remove pan from heat.
Turn broiler on low. Lay out four tortillas on baking sheet covered with foil. Spread grated cheese in a thin layer on tortillas. Top with onion mixture. Add another light sprinkling of cheese, then lay 2nd tortilla on top. Put in over and allow to lightly brown and crisp, 2-3 minutes. Flip and allow the other side to brown. Remove from oven. Slice quesadillas into four wedges each using pizza cutter. Stack four wedges on each plate, sprinkle with 1 tbs. green onion. Ladle creamed corn into small bowls and garnish with 1 tbs. green onion. Serve quesadillas and bowls of corn on same plate.