Corn and leek in a hot, cheesy quesadilla makes for a decent fall meal that will satisfy vegetarians and meat-eaters. you can make this dish spicy or mild, and use whatever cheese you prefer. p.s. these quesadillas go great with pickles, avocado, and cilantro.
2 cobs of corn
12 corn tortillas
2 Tbl cooking oil (we use coconut)
2 pans or skillets - one for tortillas, one for the filling
Start by putting the heat on medium and adding your oil to the filling pan. next, chop up the leek into thin coins and toss it in the pan with the cooking oil. while that is sizzling, separate the corn from the cob with your knife and set aside.
Now for the tortillas: put the heat on your second pan on low. put in six of the tortillas and kind of shuffle them while continuing with the recipe.
Once the leek is a little browned at the edges (about 8 minutes), add the corn. if you want this dish spicy, add chili powder, minced chiles or 1/2 tsp crushed red pepper.
Now slice your cheese and keep shuffling the tortillas so they don’t burn. next, give the corn and leeks one last stir, place the cheese slices on top, cover the pan, and turn off the heat. if your pan doesn’t have a cover, you can use an upside-down plate (it will still work even if you don’t have a cover).
Remove the tortillas from the pan and spoon half the cheesy mixture amongst them. garnish the quesadillas as you would a taco: lettuce, salsa, avocado, etc. eat right away or your whole scene will be soggy. after eating the first 6 tortillas repeat the tortilla warm up and fill with the remaining cheesy corn & leeks!