These quesadillas can be served as an hors d'oeuvre or as a luncheon entree. They are much tastier and prettier than a plain grilled cheese sandwich.
For the Quesadilla:
• 6 8-inch flour tortillas
• 3 cups grated Monterey Jack cheese or Mexican Manchego cheese
• 1 ½ cups Roasted Corn and Turtle Bean Salsa
For the Salsa:
• 2 ears fresh corn or 3/4 cup whole kernel corn (canned or frozen)
• ½ cup cooked Turtle (black) beans
• 1/4 cup diced red or green bell pepper
• 3 tablespoons finely minced red onion
• 2 jalapeño chiles, stems and seeds removed, diced
• 2 cloves garlic, finely minced
• 1/4 cup chopped fresh cilantro
• 1/4 cup olive oil
• 2 tablespoons vinegar or lime juice
• 1 teaspoon dried oregano, Mexican preferred
• Salt to taste
For the Quesadillas:
Preheat oven to 400 degrees.
Arrange 2 tortillas in a layer on a greased baking sheet. Top with ½ of the cheese and salsa. Top each with another tortilla and repeat with the cheese and salsa. Place the remaining tortillas on top and, if desired, sprinkle with a little more cheese.
Bake for 8 to 10 minutes or until the tortillas are slightly crisp and the cheese begins to melt. Cut the quesadillas in wedges and serve with additional salsa on the side.
For the Salsa:
Cut the corn off the cob (if using ears) and put the kernels in a hot, dry saucepan and roast for 5 minutes, stirring constantly so that they don't burn. Combine with the remaining ingredients and allow to sit for an hour to blend the flavors.