The toasted fresh corn is a must, but ground pork
or beef work well instead of turkey.
Makes 4 servings as an appetizer or 2 as an entrée
Ingredients:
2 tablespoons olive oil
1 1/2 cups fresh corn kernels (about 3 large ears of corn)
1/2 pound ground turkey
2 teaspoons peeled and minced garlic
4 (8 inch) flour tortillas
1 cup grated Monterey jack cheese or queso fresco
2 ripe tomatoes, cored, halved, and cut into 1/4 inch thick slices
4 teaspoons canola oil, divided
salt and freshly ground black pepper, to taste
Preparation:
Heat the olive oil in a 10 or 12 inch cast-iron
skillet or heavy-bottomed sauté pan over high heat. When the oil begins to
smoke, test it with a piece of corn: it should sizzle loudly when it hits the
pan. Carefully add the corn to the pan and cook, stirring constantly while the
corn sizzles and pops, until it is evenly toasted and golden brown, 1 to 2
minutes.
Add the turkey and continue to stir, breaking up the turkey with a spoon and
cooking until no longer pink, 3 to 5 minutes more. Add the garlic and cook for 1
minute; remove pan from heat. Season with salt and pepper, and transfer the
turkey mixture to a bowl. Wipe out the sauté pan.
Line up the tortillas on a work surface, and divide the cheese among them.
Spread out the cheese so it covers the bottom half of each tortilla. Top the
cheese on each tortilla with a generous 1/2 cup of turkey filling, and then with
tomato slices. Fold the top half of each tortilla over the filling, pressing
gently.
Return the sauté pan to medium heat, and drizzle about 1 teaspoon canola oil in
the pan. When the oil is hot, carefully lift 1 quesadilla, holding the edges
closed with your fingers, and place it in the pan. Cook until the bottom is
golden brown and crisp, 2 to 3 minutes. (Check its progress after 1 minute by
lifting it with a spatula.) Carefully turn the quesadilla over and toast the
second side. Transfer to a cutting board and cut into 3 wedges. Repeat
with the remaining quesadillas. Serve hot with Fiery Three-Onion Salsa and Limed
Sour Cream (recipes follow).
Fiery Three-Onion Salsa
Try charring the yellow onions over a grill
before chopping, or adding 1 cup of diced mangoes, pineapples, and/or Granny
Smith apples. Of course, if it's too fiery for you, use a milder chili pepper
than the habañero.
Makes approximately 2 cups
Ingredients:
3 scallions, chopped
1 yellow onion, peeled and chopped
1 red onion, peeled and chopped
1 habañero chili, seeded and finely minced
1/2 cup chopped cilantro leaves
3 tablespoons freshly squeezed lime juice (about 1 1/2 limes)
1 tablespoon extra virgin olive oil
salt and freshly ground black pepper, to taste
Preparation:
In a medium-size mixing bowl, combine all the
ingredients. Best used fresh, when the different onion flavors are distinct, but
will keep for 1 week, covered and refrigerated.
Limed Sour Cream
Makes about 1/2 cup
Ingredients:
1/2 cup sour cream
juice of 1 lime (about 2 tablespoons)
1/2 teaspoon cumin seeds, toasted and ground
1 dried chipotle pepper, rehydrated and minced (or squeezed of extra liquid if
canned)
salt and freshly cracked black pepper, to taste
Preparation:
Combine all the ingredients in a small mixing
bowl and stir thoroughly. Will keep for about 1 week refrigerated in an airtight
container.
Note:
Dried chilies need to be rehydrated before use.
Here's how to do it:
Heat about 1/4 inch of oil in a sauté pan and add the dried chilies. Cook on
both sides for only about 20 to 30 seconds. They'll get brighter red - be
careful not to burn them.
Transfer to a small bowl and cover with hot water for about 5 to 10 minutes
until the chilies are soft. Remove, and squeeze out extra water.
Wearing latex gloves and/or working under running water, slit open the chilies
to remove the seeds and scrape off visible veins from the inside, and proceed
with use.
