This Blend of Ricotta and sweet corn make for a wonderful quesadilla filling. The corn is packed with a delicious sweetness, complementing the creaminess of the ricotta cheese. It’s the ideal meal to put together for the kiddos when you only have so much time in the day.
[recipe servings=4 Tortillas time=10 Minutes difficulty=easy]
4 Ears Sweet Corn
8 6-Inch Flour Tortillas
½ Cup Ricotta Cheese
½ Teaspoon Salt
½ Teaspoon Black Pepper
Fresh Basil, Minced
<![endif]>Remove the corn kernels from the
<![endif]>Place 4 tortillas on a work
surface and spread an even layer of ricotta on each tortilla. Sprinkle with
salt and pepper.
<![endif]> Add corn kernels, pressing with the back of a
spoon to flatten them into the ricotta. Top with a second tortilla.
<![endif]>Heat a drizzle of canola oil in a
large skillet. When hot, place one quesadilla into the pan and cook until
golden brown, 1-2 minutes. Flip and brown the other side. Repeat with the
<![endif]>Garnish with fresh basil to serve.
If you like, you can add a fried egg as well.