Chipotle Grilled Corn Quesadillas

Recipe

 

Ingredients

  • 4 large flour tortillas

  • Chipoles in adobo sauce, pureed - 2-4 Tbsp, depending on how hot you like it

  • 1/3 to 1/2 pound jack or havarti cheese, grated

  • 1 bunch (about 6) green onions (mostly white part), chopped

  • 1 ear of corn, grilled and removed from the cob

  • (Optional) 1 C. cooked bay shrimp

  • (Optional) 1 C. cooked Black beans

Directions

  1. Thinly spread 1/2 to 1 Tbsp chipotle sauce on each tortilla. Sprinkle the cheese on each, then top with green onions and corn. If including shrimp or black beans, add here as well.

  2. Fold each in half

  3. Then saute in olive oil on a griddle or in a large flat pan over medium heat.

  4. When golden, flip over and cook until done on the other side.

    Serve with cashew cream or sour cream and sliced avocado.

    This recipe serves 4.

    Note: A couple of time-saving tricks are: having the chipotle sauce pureed and frozen flat in a ziplock bag for easy portioning as needed; and having a dozen ears of corn pre-cooked on the grill, cut off the cob, and frozen into portion-sized ziplock bags.

    We use our "kesulu" house blend of spices, which we will be selling online in the near future. In the meantime, you may use any dried chili and pepper spices you like.