Fresh Vegetable Quesadillas with Corn Relish

August 28, 2009 at 3:03 pm (Appetizers, coarse kosher salt, cooking, corn on the cob, crookneck squash, flour tortillas, grill, lime juice, Main Dish, Mexican, monterey jack cheese, olive oil, orange bell peppers, pepper, Quick Dishes, scallions, Summer)

Prep: 20 minutes
Total: 20 minutes
Serves 4

1 tablespoon olive oil, plus more for grates
4 ears corn (husks and silks removed), or 1 package (10 ounces) frozen corn kernels, thawed
1 bunch scallions, half of bunch thinly sliced, other half cut into 2-inch lengths
1 tablespoon fresh lime juice
Coarse salt and ground pepper
4 flour tortillas (10-inch)
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
1 yellow squash, halved crosswise and thinly sliced lengthwise
1 orange bell pepper (ribs and seeds removed), thinly sliced
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1. Heat grill to low; lightly oil grates. Cut off tip of each cob. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels (you should have about 2 cups). Discard cobs.

2. Add sliced scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss to combine. Set corn relish aside.

3. Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on bottom half of each tortilla. Top with squash, bell pepper, scallion pieces, and remaining cheese; season with salt and pepper. Fold top half of tortillas over filling to close.

4. Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes. Cut into wedges; serve immediately with corn relish.

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Corn Chili Strata

May 26, 2009 at 4:37 pm (Aldi ingredients, butter, canned chopped green chiles, canned corn, cheddar, crookneck squash, eggs, longhorn cheese, Main Dish, milk, monterey jack cheese, oven, pepper, salt, Summer, whole wheat bread)

This is an excellent dish to serve buffet style or take to a potluck.

6 slices whole wheat bread
1 to 1 1/2 T butter, softened
16 oz canned corn, drained
2 C thinly sliced zucchini or crookneck squash
4 oz canned diced green chilies
2 C shredded jack, Longhorn or mild cheddar cheese
4 eggs
2 C milk
1/2 t salt
1/8 t pepper
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Trim crusts from bread. Lightly spread slices with butter and fit into a lightly buttered 7×11″ baking dish. Distribute corn in an even layer over bread, then arrange zucchini evenly over corn. Sprinkle chilies and cheese evenly over zucchini.

Beat eggs lightly, then beat in milk, salt and pepper. Pour egg mixture over cheese. Cover and refrigerate for at least 4 hours or overnight.

Bake, uncovered, in a 375 degree oven for 30 to 40 minutes or until lightly browned and puffed; a knife inserted in center should come out clean. Let stand for 10 minutes before cutting into squares to serve. Makes 6 servings.

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