You won’t believe this, but corn is on right now in Florida. I am talking full grown high-as-the-sky corn. And that is not all. Avocados, Broccoli, Cabbage, Carrots, Cauliflower, Celery, Cucumbers, Eggplant, Grapefruit, Mushrooms, Okra, Onions, Oranges, Potatoes, Radishes, Squash, Strawberries, and Tomatoes are also in season this month. In my local grocery store, they have these cute little signs or stickers that say “Grown in Florida.”
One of the best things about living in Florida is being able to have fresh produce a full six months before my in-laws who live in the exact diagonal opposite part of the US. We are so lucky to have such an awesome growing season! If ever I am at a loss with what to do with all of the bounty, I head over to Fresh from Florida for great seasonal recipes.
Although it has actually been too cold to use the gas grill this month, I didn’t let that stop me from roasting my corn for these great quesadillas. I simply cut the kernels off the ears and roasted them in a pan on my stove. They still got great color and were delicious. The tomatoes I used tasted so fresh, almost like they were just picked.
Seeings there is a major football game coming up, I decided the best way to serve this gorgeous produce was in a quesadilla. I used corn tortillas for a gluten free snack. You could use a flour tortilla, instead, if you prefer. Also, I used a poblano pepper because I am a bit of a spice wimp. If you want to kick up the flavor even more, use a serano or jalapeno pepper instead.
1. Info for Corn, Tomato & Avocado Quesadillas
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Corn, Tomato & Avocado Quesadillas
- 1 Tbsp olive oil
- 2 ears corn, peeled and kernels cut from the cob
- 1 avocado, sliced
- 1 poblano pepper, roasted, peeled and chopped
- 1 cup shredded Pepper Jack cheese
- 6 corn tortillas
- In a large non-stick skillet, heat the olive oil.
- Add the corn kernels and cook and stir until it starts to get some brown color and smells roasted.
- Transfer the corn it to a bowl.
- Stir in the tomato, pepper, cheeses and salt.
- Wipe out the skillet and spray it with vegetable oil cooking spray.
- Place one corn tortilla in the skillet.
- Place ⅓ of the corn-tomato mixture onto the tortilla.
- Put ⅓ of the avocado slices on top of the corn mixture.
- Top with another corn tortilla.
- Heat over medium heat until the cheese on the bottom starts to melt.
- Very carefully flip the quesadilla over and continue to cook until all of the cheese is melted.
- Repeat two more times with the remaining mixture, tortillas and avocados.
- Cut each quesadilla into 4 triangles. Makes 12 portions for appetizers or 3 quesadillas for a meal