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

from Epicurious.com

adapted

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

The Perfect Quesadilla

We are always in the market for a quick, easy and good for on the go.  It seems we always have 1000 things going on and I am pulled in all directions.  But a day does not go by without a laugh, for example the littlest one just walked in dressed in a tee shirt and a backpack announcing, "It is free dress day and I am going bottomless!"  It is 8 at night and she is going no where but to bed.  She was just yanking on the oldest's chain when he asked a question she thought was ridiculous.  She is a tiny ball of fire with a quick wit and has just discovered jokes, ugh.  If I hear one more bunny joke...She finally moved on to other animals:  What does a polar bear eat?  Ice burgers [sic] (icebergs)

This recipe from America's Test Kitchen is an all time favorite:

Quesadilla Any Way You Like It

from America's Test Kitchen

adapted

2 flour tortilla's

cheese ( your favorite)(ours very sharp cheddar or jarlsberg)

~ heat a large cast iron skillet high heat until very hot and one medium size as well

~ turn heat down to medium

~ place tortilla then cheese then other tortilla on large hot skillet

~ place medium on top of tortilla sandwich

~ in about 3 minutes remove top skillet and flip tortilla/quesadilla and place medium skillet back on top

~ in another 3 minutes remove and check for doneness and melted cheese

~ adjust to preferred crispness 

~ remove from skillet and cut with pizza cutter

you can spicy it up with chicken, vegetables...brie with mangos...anything you can dream up