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Wednesday, April 6, 2011

Fontina, Corn and Jalapeño Quesadillas

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)

~ heat 2 teaspoons oil in cast iron skillet over medium heat
~ add corn, chilies and oregano and sauté 2 minutes
~ remove from heat
~ add onions saute until soft
~ place 1/4 of each corn mixture, onions and cheese on a tortilla
~ put in warm cast iron skillet and top with another tortilla
~ then place a warmed cast iron skillet on top of tortillas
~ when bottom tortilla is browned flip and place skillet back on top
~ plate and cut with pizza cutter

recipe on epicurious

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