How to: Quickie Meal – Mexican Street Corn Quesadillas

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Quesadillas were one of the first meals I learned how to cook. They were simple, required minimal ingredients and they involved cheese. SOLD.

Over the years I’ve filled them with lots of wacky stuff, but guys, I promise you, this is a contender for top all-time quesadilla fillings.

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Mexican street corn and Mexican food in general, have been kind of a big deal in my neck of the woods over the last few years.  As the name suggests, it’s a popular Mexican street snack consisting of a cob of corn slathered in all sorts of delicious stuff (chill, lime, mayo, CHEESE).  It’s also known as elote.

I’ve made my own version of elote at home a number of times and although it’s always a huge hit, it’s doesn’t work well as a complete meal.

Until now!

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These come together in less than 20 minutes ALL IN (prep and cooking included). Meaning, perfect for a last minute weeknight meal.

Quick jalapeño tip: I find they can be all over the place when it comes to heat level.  Slice yours in half and have a tiny sample of it before you throw the whole thing in. You may only need half. Or a quarter. Depending on how much of a heat pansy you are.

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We’re pretty much done with fresh local corn for the year, which just means the high-quality frozen fresh stuff will soon be on sale! Bonus, this recipes is on the table even quicker without having to cut the kernels off a fresh cob.

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This is my tried and true quesadilla technique.  You can certainly cover the entire thing with filling and top with a second tortilla.  Good luck with the flip, though!  I’m guessing you’ll be finding corn in the dark recesses of your kitchen for the next new months.

Also, a note on the cheese.  Use whatever tickles your fancy. I like harvarti ’cause it’s creamy and melty.  Mozz, gouda, monterey jack or even cheddar would work.

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I served mine alongside sour cream and smokey tomatillo salsa.  A perfect combo.

If you want to serve them with something green and leafy for a more complete meal, go right ahead you health nut!

Erin

Mexican Street Corn Quesadillas

Serves 4
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes

Ingredients

  • 2 tablespoons canola oil (divided)
  • 1 Small onion (peeled and finely chopped)
  • 1 jalapeño pepper (minced)
  • 2 teaspoons chili powder
  • 2 cups fresh or frozen corn kernels
  • ½ teaspoon salt
  • 2 tablespoons mayonnaise
  • 1 tablespoon freshly squeezed lime juice
  • 1 cup harvarti cheese
  • 4 12 inch flour tortillas

Directions

1. Heat 2 tsp canola oil in a large sauté pan over medium heat. Add onions and jalapeño and sauté for 4-5 minutes, stirring occasionally, until softened. Add chili powder and cook for additional 30 seconds. Add corn and salt and cook for an additional 2 minutes.
2. Transfer corn mixture into a bowl, add mayonnaise and lime juice and stir until combined.
3. Heat large frying pan over medium heat. Brush pan with a tsp of oil. Lay one tortilla in pan and top ½ with ¼ of corn mixture, and sprinkle with ¼ of grated cheese. Fold tortilla over to make a half-moon and press down on top half with a spatula.
4. Cook quesadilla for about 2 minutes, carefully flip it over and cook an additional 2 minutes until tortilla is browned and cheese is melted. Transfer to a cooling rack then cut into 3 pieces when slightly cooled. Repeat with remaining 3 tortillas.
5. Serve plain or with salsa and/or sour cream, if desired.

How to: Quickie Meal – Black Bean and Corn Quesadillas

Napoleon: Well, what is there to eat?

Grandma: Knock it off, Napoleon! Make yourself a dang case-a-dill-a

Napoleon: Fine!

Napolean Dynamite, 2004

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First off, I cannot believe Napoleon Dynamite is almost a decade old. Yikes.

Second, if you have never seen this movie please do yourself a favour and watch it. It is super weird and completely wonderful for it. Just the kind of quirky humour I love most. And slapstick of course. Nothing really beats ‘man walks into glass door’ type stuff.

black bean and corn quesadillas

OK. Back to quesadillas.

An absolute perfect quickie meal.

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If you use frozen corn, pre-washed greens and pre-grated cheese, this can take even less than 20 minutes.

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Without much extra effort they can also be customized for your family’s varied palettes.

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Hate beans? Try chicken.

Mozzarella’s boring? Try goat cheese.

Want something a bit more fancy pants?  Keep the arugula, add brie and apples.

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The technique remains the same for any variety of flavour combos. The only must is cheese which will help ‘glue’ things together.

I can’t fathom any objections to that.black bean and corn quesadillas5

The key to enjoying them while they’re still crispy is to eat them right away.  Leftovers are still delicious though.

If there are any that is.

Erinblack bean and corn quesadillas6

Black Bean and Corn Quesadillas

Serves 6 to 8
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes

Ingredients

  • 1.5 tablespoons canola oil (approximately. Divided.)
  • 1 tablespoon chili powder
  • 2 cups fresh or frozen thawed corn
  • 2 tablespoons fresh lime juice
  • 8 Large whole wheat flour tortillas
  • 340g mozzarella cheese (grated)
  • 1 can black beans (drained and rinsed)
  • 4-5 cups baby arugula (about 100g)
  • salsa and greek yogurt or sour cream for dipping

Note

If arugula isn't your thing and you would still like to get your greens, try baby spinach instead.

Directions

1. In a large frying pan, heat 2 tsp canola oil over medium heat. Add chilli powder and heat for 30 seconds. Add corn and lime juice and sauté for another 2-3 minutes. Transfer to a bowl and wipe frying pan clean.
2. Over medium-low to medium heat, spray large frying pan with 1/2 tsp of canola oil or use a silicone brush to distribute oil in pan. Place tortilla in frying pan. Add 1/8th of cheese, arugula, corn and black beans on to half of the tortilla. For best results, layer the cheese first and last - This will 'glue' your other ingredients in.
3. Fold tortilla in half. Put lid on frying pan for 30 second (this will help the cheese melt quickly. Remove from pan and eat as soon as possible for a crispy quesadilla. Serve with salsa and sour cream/ greek yogurt.