This recipe is so terrific and the leftovers were even better for lunch. Hard to believe, I know. Quesadillas can get soggy as a left over but if they did, the flavor really masked it.
The recipe calls for frozen corn but I substituted fresh from corn on the cob. Everything else in the recipe I followed. I did doctor up some salsa…a little cilantro, fresh tomato, lime and some avocado – served with the sour cream. This is really easy, quick (1/2 or less depending on how many of the dishes you wash as you go…I’m a little weird that way), and so good. Also, the vegetarian in the family, who happens to be a teen, also gave it a thumbs up – always a good thing.
Original post May 1, 2014