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]
[recipe-ingredients]
4 Ears Sweet Corn
8 6-Inch Flour Tortillas
½ Cup Ricotta Cheese
½ Teaspoon Salt
½ Teaspoon Black Pepper
Fresh Basil, Minced
[/recipe-ingredients]
[recipe-directions]
1.
Remove the corn kernels from the
cobs.
2.
Place 4 tortillas on a work
surface and spread an even layer of ricotta on each tortilla. Sprinkle with
salt and pepper.
3.
Add corn kernels, pressing with the back of a
spoon to flatten them into the ricotta. Top with a second tortilla.
4.
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
remaining quesadillas.
5.
Garnish with fresh basil to serve.
If you like, you can add a fried egg as well.
[/recipe-directions]
[/recipe]
