Bone Suckin' Corn Quesadillas
Bone Suckin' Salsa, 1/2 cup
Chipotle Peppers in Adobo Sauce, 1/4 cup
Lime Juice, 1/2 lime
White Corn, 3 ears, shucked and cut the kernels off
Olive Oil, 2 Tbsp.
Jalapeno, seeded and minced, 1
Red Onion, 1/4, diced
Black Beans, 1/2 cup
Roma Tomatoes, 2 diced
Red Bell Pepper, 2 Tbsp. diced
Sea Salt and Pepper, to taste.
Ground Cumin, 1/2 tsp.
Fresh Cilantro, 6 Tbsp., chopped
Jack Cheese, 6 oz. shredded
Cheddar, 6 oz. shredded
Tortillas, 8 medium
Scallions, 5 Tbsp., thinly sliced
Preheat grill to high. Preheat oven to 375˚.
Mix diced chipotle peppers, lime juice and sour cream, and refrigerate for 1 hour.
Over medium flame or on a grill pan, roast corn for 5 minutes, turning regularly. Let cool and set aside.
In a medium saucepan over a medium high heat, add olive oil jalapenos, red onion and black beans. Sauté until the onions are translucent. Add the tomatoes, corn and red pepper. Stir and sauté for 3 minutes, add salt, pepper, cumin and 3 Tbsp of cilantro. Remove the pan from heat and let cool. Evenly distribute mixture, the rest of the cilantro and cheese among 4 tortillas.
Place the tortilla on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warm. Cut into 6 pieces. Serve with Chipolte Sour Cream garnished with scallions. (See recipe)