Confetti Corn Quesadillas
Recipe By: Kimber

1 cup fresh corn kernels (about 2 ears)
1 cup grated zucchini -- squeezed dry
1/4 cup chopped cilantro
1 jalapeno pepper -- seeds and ribs removed, chopped (optional)
1 1/2 cup drained and rinsed canned black beans (one 15-ounce can)
1/2 teaspoons salt
1/4 teaspoons freshly ground pepper
1teaspoonschili powder
2 cup shredded Monterey Jack
8 large (burrito-size) flour tortillas
2 tablespoons vegetable oil

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

Recipe Notes

Filled with corn, black beans, and cheese, these quesadillas make a
hearty lunch or supper. Serve them with your favorite salsa.


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