Fontina, corn and Chipole quesadillas

Quesadillas are satisfying and comforting. Their so quick to make simply with ingredients commonly founfd in your freezer or pantry, making them ideal for a quick lunch or snack, the fillings can be left to your imagination. I love Fontina because of the flawless way it melts, but any cheese of your choice will be great.

Serves 4

8 7″ flour tortillas

1/2 lb grated Fontina cheese, grated1 Chipolte chili in adobo sauce, finely chopped( I use at least 2)

2 teaspoons fesh oregano, chopped, or 1 teaspoon dried, crumbled

1 cup frozen corn kernels, thawed

2 teaspoons olive oil plus more for brushing skillet

Heat a skillet and add 2 teaspoons oil. Add corn, oregano and salt. Stir for 2 minutes and stir in the chopped chipoltle chili. Turn off heat.

Heat a 8-10inck skillet and brush with oil. Add 1 tortilla. Top with 1/2 cup cheese and 1/4 cup of corn mixture.Top with another tortilla. Cook 2 minutes per side till tortillas are light brown and cheese has melted.

Repeat till all ingredients are used up. Cool for 3-5 minutes to allow cheese to settle. Cut each totilla into 8 wedges.

Serve with salsa and sour cream (optional)



my husband is a fan of Corn on the cob. As soon as the fresh corn hits the stores we are grilling. This recipie is unlike most of the buttery toppings we are accostomed to. The inspiration for this came from Joyce Jue.

6 ears of corn, husks and silk removed

2 tablespoons Vegetable oil, plus some for grilling

2 tablespoons fish sauce

2 tablespoonswater

11/2 tablespoons sugar1 teaspoon salt

2 green (spring) onions, white parts only, thinly sliced

preheat grill and smear corn with oil. Grill turning frequently, 10-15 minutes till tender and nicely warm.

meanwhile prepare the sauce. In a ceramic bowl stir together fish sauce,water , sugar and salt. Stir till sugar dissolves. In a small saucepan heat the 2 tablespoons of oil till almost smoking. Pour the fish sauce mixture into the hot oil,stir in the spring onions. Simmer sauce for 30 seconds to a minute till sauces starts to bubble and thicken. Turn off heat and cool sauce.

As soon as the corn is cooked, brush with the sauce.

Serves 6

Roasted Corn Salsa

This is a family favorite not just in the summer but at all times.In the winter I simply toast frozen corn kernels in a frying pan with a little bit of olive oil till the corn caramalizes.

4 ears corn,              grilled  ,halfed down the middle and shucked, or use frozen.

1 Jalapeneo ,seeds removed, if you want less spice

1 green pepper diced

1 red pepper, diced

1″ pc ginger grated

1 clove garlic minced

1 tablespoon chopped cilantro

1/2 cup water or vegetable stock

1 shallot sliced finely

2 tablespoons olive oil

1 tablespoon butter

Heat olive oil in a saute pan and add shallot, saute 45 seconds. Add in ginger and garlic continue to saute30 seconds. Add in both peppers  and jalpeneo saute another 2 minutes. Add in the corn stir well, add salt and pepper and stock or water. Leave to cook on high flame till most of the liquid evaporates. Turn off the heat and stir in the butter and finally the cilantro.

Serves 4-6