This week’s menu planning was slightly more challenging than usual because of the Weekday Vegetarian experiment we’ve decided to try. I did notice immediately that it forced me out of my recipe rut, causing me to pay attention to recipes in my favourite cookbooks that I’ve often overlooked for no good reason. Yesterday’s lunch, which Jason made, was delicious and satisfying. These quesadillas are super easy, too.
Melting Cheese and Corn Quesadillas
2 tbsp mayonnaise
1-1/2 cups grated smoked mozzarella cheese
1 tsp pureed chipotles, or 1 jalapeño, finely chopped
1 cup corn kernels (grilled is preferable, but regular frozen works, too)
1/4 cup chopped fresh cilantro
10 6-inch flour tortillas
1. In a bowl, combine mayonnaise, cheese, chipotles, corn, and cilantro. Mixture should just hold together.
2. Arrange tortillas on work surface in a single layer. Spoon mixture over half of each tortilla (don’t overfill). Fold other half over filling and press together firmly.
3. Grill quesadillas for about 1-2 minutes per side, or until cheese melts and tortillas are marked with grill marks. (Jason did ours in a cast iron frying pan.) Cut each tortilla into thirds.
From Bonnie Stern’s “Friday Night Dinners”