Last week I posted about white summer corn. It was so yummy right off the cob, but I removed the kernels and froze them to use in some dishes over the next couple of weeks.
I had been craving Mexican flavors – cilantro, lime, cumin, chili peppers. So I threw together this super easy and delicious quesadilla – not just your basic cheese and tortilla quesadilla. Instead one that included all those tasty flavors.
Chicken Quesadilla with Corn Salsa
4 medium-sized flour tortillas
1 chicken breast, grilled and chopped into bite-sized pieces
1 cup queso quesadilla, grated (any good melting cheese works, but qq is very creamy and doesn’t get oily when melted)
1 cup corn
1 handful cilantro, chopped
juice from 1/2 lime
1/4 teaspoon ground cumin
1/2 Serrano chili pepper, seeded and chopped (make sure to remove the seeds if too much heat is not welcome)
Chili powder – to taste for extra kick if desired
1. Mix corn, cilantro, lime, Serrano chili, and chili powder in a small bowl.
2. Layer 1/2 of each tortilla with the following - a fourth of the cheese, a fourth of the chicken, and a spoonful of the corn salsa mixture. There should be corn salsa left over to be used later.
3. Fold over the other half.
4. Spray pan with cooking spray and heat over medium heat. Add quesadilla 1-2 at a time. Cook until browned.
5. Lightly spray the top of the quesadilla, and then flip over to brown other side.
6. Remove from heat and let rest for a few moments to let cheese set up a bit. Then cut the quesadilla in half.
7. Fold each half over and serve with a spoonful of corn salsa over the top.
Add a small green salad to make a nice light and summery meal. The flavors are delicious.