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Corn and Hot Pepper Quesadillas

September 10, 2012

The other day, I noticed one of my vegetable plants looking like the Leaning Tower of Pisa had finally lost its battle. Curious, I lifted the plant and saw, our Anaheim pepper plant finally got its grove on. There was one giant pepper, one almost there, and a couple on the way. I picked the pepper, and the plant jumped back upright. That, is one heavy pepper.

Anaheim peppers are definitely not near some of the hotter variety of peppers, but I like them because they can add a subtle spice to your meal without dominating the flavor. For people who don’t like their food spicy, they are a good introduction. Of course, if you prefer things spicier, feel free to change up the recipe for your favorite pepper.

Corn and Hot Pepper Quesadillas

  • 1 tb olive oil
  • 3 cloves of garlic, minced
  • 1/2 cup of onion, diced
  • 1 Anaheim pepper diced
  • 1 red pepper diced
  • 1 tb cumin
  • 1 tsp salt
  • 2 cups of corn
  • 1 cup of black beans
  • 2-3 cups of shredded Mexican blended cheeses (depends on how much you would like to use)
  • Canola Spray
  • 8 tortillas

1. In a saute pan, cook the oil, garlic,onions, peppers, cumin and salt over medium heat.

2. Once the onion is translucent, add the corn and beans. Let cook over low heat for 5-8 minutes

3. Plug in your panini press and select the grill setting, medium. Spray the grill with canola oil

4. Lay your tortilla on the press. Add the pepper and corn mixture, and try to spread evenly and keep flat. Next sprinkle cheese over to taste, add the other tortilla, and close the press. Let cook for 5 minutes.

5. Serve with slices of avocado to chill out the peppers.

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