Tasty Tuesday - Confetti Corn Quesadillas/Creamy Avocado Dip

I have not done a tasty Tuesday post for quite some time. I actually feel like cooking again (which is very nice) and it is fun to try new things. I made the quesadills and avocado dip a couple of weeks ago and they were both so good. I made some modifications, which I listed to the side of each ingredient.




Confetti Corn Quesadillas - familyfun.com
1 cup fresh corn kernels (about 2 ears) I used canned corn
1 cup grated zucchini, squeezed dry did not use because I did not have any on hand
1/4 cup chopped cilantro
1 jalapeno pepper, seeds and ribs removed, chopped (optional)
1 1/2 cups drained and rinsed canned black beans (one 15-ounce can)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon chili powder
2 cups shredded Monterey Jack we just used a Mexican blend of cheeses
8 large (burrito-size) flour tortillas we buy uncooked tortillas so we just cooked them on the grill - no oil
2 tablespoons vegetable oil did not use

Step 1
In a large bowl, gently toss together the corn, zucchini, cilantro, jalapeno, beans, salt, pepper, and chili powder. Stir in the cheese.

Step 2
Heat the oven to 200°. Set the tortillas on a work surface. Put about 1/3 cup or more of the filling on half of each tortilla, spreading it to the edge and then folding the other half over it.

Step 3
In a large nonstick frying pan, heat 1/2 tablespoon of the oil over medium heat. Add 2 of the quesadillas to the pan and cook them for about 2 minutes per side, until the cheese melts. Transfer them to a baking sheet and keep them warm in the oven while you cook the remaining quesadillas, adding a bit more oil to the pan for each batch. Cut the quesadillas into wedges. Serves 4 to 6.

Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.

To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.

To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.

Creamy Avocado Dip -
We dipped the quesadillas in this...

4 avocados
1 cup fresh cilantro
1/2 cup sour cream
1/4 cup fresh lime juice
1 jalapeño, seeded and roughly chopped
Kosher salt and black pepper
Cut-up vegetables for dipping (such as carrots, cauliflower, broccoli, and jicama)


Scoop the avocados out of their skins and place in a food processor.

Add the cilantro, sour cream, lime juice, jalapeño, 1 teaspoon salt, and 1/4 teaspoon pepper and blend until smooth. Serve with the vegetables.

Yield: Makes 8 servings

CALORIES 143 ; FAT 13g (sat 2g); CHOLESTEROL 5mg; CARBOHYDRATE 9g; CALORIES FROM FAT 48%; SODIUM 244mg; PROTEIN 3g; FIBER 3g; SUGAR 0g