The Great American Grilled Cheese has an Amazing Mexican cousin named: Quesadilla!

I have a quesadilla three to four times a week without fail.  This craving usually takes place around eleven O’clock at night.  First things first: I go into the kitchen and pull open the cheese drawer to see what I have to work with.  I sort through my options and dream up what I think my tummy and tongue will be most roused with.

On this particular night, I have left over grilled corn on the cob in the fridge from yesterday’s dinner.  Mmmmm grilled corn will taste delicious wrapped in Tillamook’s melted pepper jack.  Enough said…. I’m all over it.  The results were heavenly and I was so overjoyed dancing in my kitchen that I made another one.  Ate it up so fast I almost felt cheated out of a second serving.  I needed to share the wealth, I ended up calling a friend of mine over so she could sample the quesadilla as well.  IT MADE HER A TRUE BELIEVER!  Welcome to the QUESADILLA CLUB, where all the BEST CHEESES rub elbows.

All Photos taken by: Nicole Presley

This recipe will make 10 quesadillas

Ingredients for corn and rub:

2 – ears of corn

1 – tablespoon room temperature butter

1/2 – teaspoon minced garlic

a pinch of chili flakes

a pinch of black pepper

Remove husks from corn along with any corn silk (strings).

In a small bowl mix butter, garlic, chili flakes and pepper together.

Then with your hands or the back of a spoon, rub butter mixture all over corn.

Place your buttered up ears of corn on a hot grill/bar-b-que grill. Cook for 20 to 25 minutes or until corn is nice and tender with plenty of charred bits.

Then take a knife and scape off all the kernels, and discard the core. Place all the corn kernels in a bowl… we are about to make the filling.

Ingredients for corn filling:

A bowl of grilled corn kernels

1 – tablespoon sour cream

2 – tablespoons crumbled queso fresco

1/4 – teaspoon Lawry’s seasoning salt

Take bowl of grilled corn kernels and add sour cream. Mix well. Then add Lawry’s and crumbled queso fresco. Mix well and set to the side.

Ingredients for QUESADILLA!

10 – flour or wheat tortillas (I use Guerrero)

1 – pound grated pepper jack cheese (I use Tillamook)

1/4 – cup thinly sliced red onion

1/4 – cup fresh cilantro leaves

bowl of grilled corn filling

2 – ripe avocado

Place large pan over a medium flame, and allow pan to get hot. Then lay a tortilla down flat and add 2 small handfuls of grated pepper jack to half of tortilla.

Then add a few slices of red onion and a couple of cilantro leaves.

Next take a large heaping tablespoon of corn mixture and evenly spread across cheesy half of tortilla.

Lastly take another small handful of the pepper jack and sprinkle it on top of corn mixture. Eek…. the little cheese monster in me is happy.

Then with a pair of tongs fold the non cheesy half of tortilla over and let melt completely.

Once cheese is melted and tortilla is crisp, then take out of pan and add cubed avocado chunks to quesadilla.

That’s it your done. You’ve officially entered my cheese drawer and know ONE of my quesadilla secrets. Crisp. Creamy. Spicy. Cheesy. Sweet Corn. PERFECT!



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