Filled with corn, black beans, and cheese, these quesadillas make a hearty lunch or supper. Serve them with your favorite salsa.
 

 

1.	In a large bowl, gently toss together the corn, zucchini, cilantro, jalapeno, beans, salt, pepper, and chili powder. Stir in the cheese.
2.	Heat the oven to 200°. Set the tortillas on a work surface. Put about 1/3 cup or more of the filling on half of each tortilla, spreading it to the edge and then folding the other half over it.
3.	In a large nonstick frying pan, heat 1/2 tablespoon of the oil over medium heat. Add 2 of the quesadillas to the pan and cook them for about 2 minutes per side, until the cheese melts. Transfer them to a baking sheet and keep them warm in the oven while you cook the remaining quesadillas, adding a bit more oil to the pan for each batch. Cut the quesadillas into wedges. Serves 4 to 6.
Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early. To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel. To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.
more recipes