rosted corn and sun dryed tomato quesadilla

By • August 4, 2011 • 0 Comments



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
  1. remove the corn from the cub and set aside
  2. soak the sundry tomatoes in hot water
  3. dice the onion and mince the garlic
  4. grate the cheese
  5. julienne the sun dyed tomatoes
  6. heat the oil in a pan, and saute the garlic for a minute, then add the onions and cook until the onions are transparent
  7. 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
  8. 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
  9. 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
  10. cut into each tortilla into eight pieces and enjoy
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