by Foxes
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Foxes's Notes:
Expand1 ear of corn Ask a question about this ingredient
1/2 of a medium white onion Ask a question about this ingredient
1/4 cup grated pepper jack cheese Ask a question about this ingredient
4 ounces chevre or other soft goat cheese Ask a question about this ingredient
2 ten inch flour tortillas Ask a question about this ingredient
Vegetable oil, for cooking Ask a question about this ingredient
Remove the corn kernels from the cob. Heat a large skillet over medium high heat, and put the kernels in it. Cook, stirring and shaking frequently, until the kernels are slightly browned and smell fragrant (about 10 minutes). Remove from the skillet and set aside.
Ask a question about this stepNext, cut the onion into thin slices. Heat some vegetable oil in a pot over medium heat and add the onions with some salt and pepper. Cook, stirring occasionally, while the onions soften and brown. Deglaze the pan as needed with a splash of water, white wine, or stock (splash the liquid in and then use it to scrape the browned bits off the bottom of the pan). Continue until the onions are a deep golden brown (20 to 30 minutes). Remove and set aside.
Ask a question about this stepHeat about a teaspoon of vegetable oil in a large skillet over medium heat, and spread the oil out across the bottom. Lay the first tortilla in the pan.
Ask a question about this stepSprinkle the tortilla with half the pepper jack cheese (this cheese is just here to hold the quesadilla together, since the goat cheese does not really melt).
Ask a question about this stepDistribute the corn, onion, and dollops of the goat cheese evenly across the tortilla, then add the rest of the pepper jack.
Ask a question about this stepPut the second tortilla on top.
Ask a question about this stepCook until the bottom tortilla has browned (about five minutes), then carefully flip it over (we find that two spatulas does the job well). Cook until the other side is browned (3-4 minutes), remove, and serve.
Ask a question about this stepMade these last night. Fresh corn season has passed here so I subbed with frozen and while I'm sure it wasn't nearly as good as the original, it was still a very yummy recipe for a Friday night at home. Thanks!
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
I substituted the onion for a leek and didn't have any goat cheese and it turned out great! Tasty recipe, very flavorful. Thanks!