Looks like it is just a quesadilla kind of week. Instead of using meat this time, I stuck with some baked potatoes and corn. It is the time of year where corn is going to be in season, and you should be able to pick it up at your local store or farmer's market for a great price. If using fresh corn, it can be used uncooked, sautéed, steamed, or boiled. This recipe uses our Pastamore Roasted Garlic Grapeseed Oil to give the potatoes a delicious flavor.
Ingredients: Serves 4
2 - medium, russet potatoes
1.5+ Tbsp - Pastamore Roasted Garlic Grapeseed Oil
1/2 cup - corn (frozen or fresh)
10 oz - colby jack cheese
8 - tortillas (plain or spicy)
To taste - salt and black pepper
Directions:
1. Bake potatoes using desired method (e.g. microwave, oven). Allow to slightly cool, and then chop into 1/2" cubes. Toss with the 1.5 Tbsp of Pastamore Roasted Garlic Grapeseed Oil. Season to taste with salt and black pepper.
2. Heat a large frying pan on the stove over medium heat. Once hot, lightly oil the pan with Pastamore Roasted Garlic Grapeseed Oil. Place one tortilla into the pan. Add 2.5 oz of cheese, then top with 1/4 of the seasoned potatoes, 1/4 of the corn, and then top with another tortilla. Flip once during the cooking process, making sure both sides are nice and toasted.
3. Chop into quarters and top with your favorite salsa.
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