Quesadillas with Heirloom Tomatoes and Sweet Corn Salsa
September 11, 2009 Posted by The Little Red Hen
The end of summer is nearing, and I have a confession to make: I am almost sick of my garden tomatoes. They are ripening in such big bunches now that we can barely keep up with them, and I’m looking for new ways to eat them. This is a delicious recipe I got from my aunt. She gave me a photocopy of a photocopy that was from a magazine (I think), but I have no idea where the recipe originated. I’d love to give the right person credit for it, so if anybody out there knows the origin of the recipe, please let me know. It’s chock full of fresh veggies and tastes like summer itself. And with one person to grill the corn and one to chop, it’s a quick meal to prepare.
Quesadillas with Heirloom Tomatoes and Sweet Corn Salsa
2 lbs assorted heirloom or other tomatoes, coarsely chopped (I use regular tomatoes)
1 1/2 teaspoons salt
1 teaspoon ground pepper
4 ears of fresh corn, husks removed
2 tablespoons canola oil
1 large, ripe avocado halved, pitted and peeled and cut into 1/2 inch dice
1/2 c minced onion
1/4 cup chopped fresh cilantro
1 or 2 serrano chiles, seeded and minced (I skip these so the kids will eat it)
2 cloves garlic, minced
2 tablespoons lime juice
1/2 teaspoon chili powder
8 large flour tortillas
1/2 lb Monterey jack or other mild cheese, shredded
1. Prepare a fire in a charcoal grill or heat up the propane grill.
2. Place the chopped tomatoes in a bowl and add 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Stir to mix and set aside.
3. Brush the ears of corn with 1 Tablespoon of oil. When the grill is medium- hot, place the corn on the grill rack and grill, turning often, until tender and lightly bronzed, 8-10 minutes. Remove from the grill rack and cool.
4. In a bowl, combine the avocado, onion, cilantro, chiles, garlic, lime juice, chili powder and 1/2 teaspoon each of salt and pepper. Cut the corn kernels off of the cobs and add to the avocado mixture. Stir well and set aside.
5. In a frying pan over medium- high heat, heat the remaining 1 tablespoon oil (or use non-stick and omit the oil). When it is hot, place 1 tortilla in the pan and cook until the edges begin to curl slightly. Sprinkle some cheese down the center. Using a spatula, fold the tortilla in half and press down on the top. Cook until the underside is golden brown, then turn and continue to cook on the second side until golden brown. Remove from the pan and keep warm. repeat until all the tortillas are cooked.
6. Spoon several tablespoons of the tomatoes and the corn salsa inside each quesadilla and serve at once.
Give them a try- you’ll thank me. And please, send me your summer tomato ideas!
Connections 4 Women says:
September 11th, 2009
@fivehens Your quesadillas look amazing. Here is another delicious recipe for all those tomatoes. http://bit.ly/1ozrQV Pizza!
This comment was originally posted on Twitter
Painted Hen's Rooster says:
September 11th, 2009
Thanks Little Red! We just used some of your delicious tomatoes in a tofu and broccoli stir fry last night. The tomatoes made the dish perfect. Thanks for sharing them with us.
Little Red Hen says:
September 11th, 2009
I will definitely try this pizza recipe- it looks great! I’ve never made pizza with fresh tomatoes as the sauce. The only change I would make to it is to put the basil on the pizza when it comes out of the oven. Baking it on top can make it less appetizing. Thank you, Connections 4 Women!
Flying Hen says:
September 11th, 2009
I need more tomatoes – please send some my way so I can make these!
Tobbe says:
September 12th, 2009
Hi Little Red,
I love this tomato time of the year. Don’t have my own grown but they are like a fourth of the winter price here in Sweden. I dry them in the oven and put them in glass jar with olive oil, basil some black pepper. Then I use them in salads or other cooking.
And for breakfast sometimes I take a couple of tomatoes (dice them up), fry two large eggs (not too long), put on a plate with Tabasco sauce and black pepper. Not for weak stomachs though. Mine get a little upset (I’m regularly a müsli-guy) but it’s gooood and you don’t go hungry for quite a while. Later
T
Little Red Hen says:
September 12th, 2009
Wow, thanks for the great tips Tobbe! My Rooster is definitely interested in the Tabasco recipe, and I think I’ll try your olive oil and tomato concoction. Yum! I’d send you some tomatoes, but I don’t think they’d make it to Sweden.
Connections 4 Women says:
September 12th, 2009
@fivehens Remember that when using fresh tomatoes in the pizza gently squeeze out the juice before using. http://bit.ly/1ozrQV Its yummy
This comment was originally posted on Twitter
Cathy B says:
September 13th, 2009
Here is a recipe that uses lots of tomatoes. I think it’s from Marcella Hazan.
Tomato Risotto
4 servings
5 cups hot broth or stock
4 Tbsp. butter
1/3 c chopped onion
1 Tbsp. vegetable oil
1 1/2 pounds firm ripe tomatoes, peeled & seeded
salt & pepper
1 1/2 c Arborio rice
1/2 c grated Parmigiano-Reggiano cheese
10 basil leaves, cut into fine strips
1. In medium saucepan, bring broth to boil, keep at a simmer over low heat.
2. Meanwhile, in a large saucepan, combine 2 Tbsp. butter with the onion and oil. Cook over medium heat, stirring occasionally, until the onion is pale golden. Add tomatoes and a pinch each of salt & pepper and cook, stirring occasionally for 10 minutes.
3. Add rice and stir to thoroughly coat the grains. Add 1/2 c of broth to the rice and stir constantly until most of the liquid has been absorbed; adjust heat if necessary to maintain a simmer. Gradually add more broth, 1/2 c at a time, and cook, stirring the rice constanly to prevent it from sticking. The rice is done when it is firm but tender.
4. Add the remaining 2 Tbsp. of butter, the cheese and basi land stir for 1 minute longer. Season with salt and pepper to taste and serve at once.
This recipe calls for meat broth, but I have used vegetable broth with equally good results. I have also started it with minced garlic, added at the end of the onion cooking. It can be increased, I usually use 8-10 big tomatoes to 1 1/2 c of Arborio. We think it’s yummy!
Little Red Hen says:
September 13th, 2009
I tried the pizza with fresh tomato sauce from Connections 4 Women- very good! Next I will be trying the risotto from Cathy. Thanks for the great recipes, and keep them coming!
WDCFan2 says:
September 15th, 2009
Saw this recipe in today’s NYT and thought you might like to try with your less than ripe tomatoes (minus the bacon):
http://www.nytimes.com/2009/09/16/dining/16appe.html?_r=1&hpw
Little Red Hen says:
September 15th, 2009
The cream of green tomato soup is very intriguing. I might have to do that once the weather cools down out here. Thanks for the suggestion, WDCFan2!