While we love a good elaborate enchilada preparation, sometimes you just feel like Mexican food without the hassle (or delivery guy). That's what we reach for triple-tested Mexican: Authentic Recipes From South of the Border, by test kitchen guru Pamela Clark. Up next, corn and goat cheese quesadillas.
A quesadilla (from queso, the spanish word for cheese) is a tortilla “sandwich” containing cheese and any of a wide number of spicy filling ingredients, which is grilled, fried or toasted and usually served with salsa. We cooked these quesadillas in a frying pan but you can cook quesadillas, one at a time, in a heated sandwich press, if you have one.
- 2 corn cobs, trimmed
- 7 1/2 ounces soft goat's cheese
- 8 (8-inch) flour tortillas
- 1/2 cup drained char-grilled red bell pepper, sliced thinly
- 2 tablespoons pickled sliced jalapeño chilies, drained
- 1/3 cup coarsely chopped fresh cilantro
- 2 tablespoons butter
- 1 1/2 ounces baby spinach leaves
- 1 lime, cut into wedges
- Cook corn on heated oiled grill plate (or grill or barbecue) until browned lightly and tender; when cool enough to handle, cut kernels from cobs.
- Spread cheese over tortillas. Top four of the tortillas with corn, bell peppers, chili and cilantro, season; top with remaining tortillas. Press around edges firmly to seal quesadillas.
- Melt butter in medium frying pan; cook quesadillas, one at a time, until browned both sides and heated through.
- Serve quesadillas with spinach and lime wedges.
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