Monday, June 20, 2005


Serve these quesadillas while relaxing on your patio on a perfect summer evening. If using a skillet on the grill to finish the quesadillas, make sure the handle is heat-resistant. Otherwise, finish them on the stovetop. Serve the quesadillas with your favorite salsa, guacamole and/or sour cream.
2 medium ears corn2 Anaheim or New Mexico chiles1 (15-oz.) can black beans, drained, rinsed1/4 cup thinly sliced green onions
1 red jalapeño chile, veins and seeds removed, minced1 tablespoon lime juice1/2 teaspoon salt4 (10-inch) flour tortillas2 cups (8 oz.) shredded Monterey Jack cheese
1. Heat grill. Remove silk from corn, leaving husks intact. Place corn and Anaheim chiles on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Grill chiles 8 to 10 minutes or until charred on all sides, turning frequently. Place in paper bag; let stand 5 minutes to loosen skins. Grill corn 12 minutes or until tender, turning frequently. Remove from grill; cool.
2. Remove husks from corn. With sharp knife, remove kernels from cob; place in medium bowl. Scrape skins from chiles; remove veins and seeds. Chop chiles; place in bowl with corn.
3. Add beans, onions, jalapeño chile, lime juice and salt. Spread mixture evenly over half of each tortilla; sprinkle with 1/2 cup of the cheese. Fold tortilla over filling.
4. Heat large skillet or griddle until hot on gas grill over medium-high heat, on charcoal grill 4 to 6 inches from medium-high coals or on stove over medium-high heat. Add tortillas; cook 8 minutes or until browned, turning once. Cut into quarters.
8 servings


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