rosted corn and sun dryed tomato quesadilla
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Author Notes: simple but taste appetizer - Jared Gierisch
Serves 4-6
- 1/4 cup sun dry tomato
- 1 cup corn
- 1/2 cup diced onion
- 1/2 tablespoon minsed garlic
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup smoked mozzarella cheese
- 1 tablespoon oil
- 2 flour tortilla
- remove the corn from the cub and set aside
- soak the sundry tomatoes in hot water
- dice the onion and mince the garlic
- grate the cheese
- julienne the sun dyed tomatoes
- heat the oil in a pan, and saute the garlic for a minute, then add the onions and cook until the onions are transparent
- add the corn and the spices to the pan, and cook for a additional few minute or until tender remove from the heat and allow to cool
- take the tortillas spread the cheese evenly between the two tortilla, and dived the corn and sun dry tomato mix evenly among the two tortilla and fold in half
- heat up a non stick pan, and cook the tortilla on each side for 2 minutes or until the cheese is melted and the inside is above 145 degrees
- cut into each tortilla into eight pieces and enjoy
- This recipe was entered in the contest for Your Best Corn off the Cob
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