Jeanne's Quesadillas with Roasted Corn

NOTES

1. Uses a grill for charring the corn on the cob. We recommend Method 3 from this online recipe for grilled corn.

2. If making more than two quesadillas, heat oven to 250 and place prepared quesadillas in a heat-proof pan, covered. Repeat steps 12-17 below as needed.

3. You can prepare the onion, green onions, lettuce, and pepper ahead of time. You can also cook or grill chicken tenders or boneless chicken breast ahead of time.  To save even more time, use precooked shredded chicken.

4. This recipe can be widely modified to suit your preferences: use steak instead of chicken; remove the corn; add cilantro, and so forth.

5. Although there are lots of small steps, this recipe moves pretty quickly.  It has a fairly high Burns-Opp factor,  meaning that the ratio of satisfaction (or yumminess) to persnicketiness is pretty high!


INGREDIENTS

1 small onion
1/2 med mild pepper (green, orange, yellow, or red)
1 med clove garlic
2-3 green onions
4-5 large leaves of lettuce
1 tsp taco seasoning (homemade version is gluten-free)
10 oz black beans
2 ears corn
1/4 pound cooked, shredded chicken (or other similar protein)
2-3 Tbl butter
1 tsp garlic salt
1 tsp garlic powder
6 oz shredded cheese (cheddar, Mexican mix)
Medium flour tortillas (8-10")
Cooking oil
(optional) Sour cream, cilantro, salsa


PREPARATION

1. Turn the grill on high. While the grill is preheating, prepare the corn by removing the husks and much of the silks.  Remaining silks will burn off later.

2. Grill the shucked corn on high heat for 10 minutes, opening the grill and turning the corn every 2 minutes so that the char is evenly distributed.  Watch closely. Remove corn and set aside for it to cool. Turn off the grill! (Link to how to grill corn is in the notes, above.)

3. Mince the onion; mince the pepper; mince the garlic. Drain and rinse the black beans. Set all aside.

4. Add 2 tsps of oil to a 10-12" traditional skillet and heat on med high until oil shimmers.

5. Turn heat to medium low and add onions. Saute for 3-4 min (onions won't be translucent yet).

6. Add pepper, drained black beans, and taco seasoning and continue sauteeing until onions are translucent.

7. Add minced garlic and stir mixture until fragrant, about 30 secs. Remove mixture from heat and set aside. Use paper towels to wipe out leftover bits but leave as much oil in the pan as possible.

8. In a small microwaveable bowl, melt butter with garlic salt and garlic powder on low until melted.

9. Use a pastry brush to mix and lightly apply some of butter mixture onto cooled corn. Reserve the rest of the unused butter mixture.

10. Cut kernels off of corn and set aside.

11. Cut green onions and lettuce as you would for tacos. Set aside.

12. Assemble tortillas with desired fillings (eg. meat, cheese, corn, green onions, seasoned black bean mixture).

13. Lightly brush the skillet with the butter mixture; turn heat on medium until butter is slightly golden and then turn down to low.

14. Fold 2 quesadillas in half and place them side by side in the pan with a large heat-proof plate (or small skillet) on top and cover the skillet for about 3 mins.

15. Carefully remove the hot plate with tongs or a potholders and return lid to skillet. Keep plate close by. Continue cooking until quesadillas are golden brown, a few minutes.

16. Remove partially cooked quesadillas from pan and place on the plate that is now cooling.

17. Brush the skillet again with the butter mixture. Return quesadillas to the skillet, done-side-up. The second side will take less time to turn golden.

18. Serve with shredded lettuce, extra corn, salsa, sour cream, etc.