Lunch time! and continuing the theme of how fast can I empty the freezer. I decide on quesadillas and recall a recipe I made years ago from Epicurious.
Yum, need I say more?
Fontina, Corn and Jalapeño Quesadillas
2 teaspoons olive oil
1 cup or more frozen corn kernels
4 jalapeño chilies, seeded, minced
1 teaspoon fresh oregano minced
1/2 medium sweet onion sliced
8 7-inch flour tortillas
2 cups grated Fontina cheese (about 8 ounces)