Tag Archives: corn

Grilled Chicken and Corn Quesadillas with Pesto Sour Cream Dipping Sauce

Grilled Chicken and Corn Quesadillas with Pesto Sour Cream Dipping Sauce

  • Servings: 4-6
  • Difficulty: easy
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Grilled Chicken and Corn Quesadillas with Pesto Sour Cream Dipping Sauce
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Recently I saw a recipe for Chicken, corn and caramelized onion quesadillas. So I was thinking about it while at the grocery store when I saw their fresh corn. I didn’t want to spend the time caramelizing the onions so I went with fresh green onions. I decided to also make a pesto dipping sauce with avocado, sour cream, lime juice and pesto. Tangy, herbaceous and creamy.

The grilled chicken and corn gave the quesadilla a sweet and savory combo. I also used a mix of Monterrey Jack cheese because it melts so well but to bump up the tang I sprinkled in some goat cheese.

We loved how these turned out. Crunch outside with creamy chicken, corn, onion, cilantro swimming in melted cheeses. The dipping sauce was tangy with the lime juice but complimented the cilantro with the pesto. This would be great for a party or gathering and would also make a filling appetizer or a meal. It’s a great way to amplify your typical cheese and chicken quesadilla.

Ingredients

4 flour tortillas
2 chicken breasts
2 green onions
handful of cilantro
1.5 cup of shredded Monterrey Jack cheese
2 tbs of goat cheese
Penzey’s Fajita Seasoning

Sauce
1/4 quarter cup of sour cream
Juice of 1 small lime
1 tbs of green pesto (store bought)
1 avocado
Dash of cayenne


Directions:

1. Make your sauce by combining everything in a bowl and mash the avocado until smooth. Mix, taste and adjust accordingly. Put in the fridge until ready to serve. IMG_0358

2. Fire up your grill and let it get to about 375 or 400 degrees. While your grill is heating up, take your chicken breasts and trim them. Then cover in plastic wrap and pound them until they are consistently the same thickness. This makes for even grilling. I dusted them with Kosher salt and Penzey’s Fajita seasoning. Now put your corn and chicken on the grill. Close it and walk away for about 6 minutes. Rotate corn and flip chicken when you get nice marks on it. When done bring in to rest.

3. While my chicken and corn were resting, I cut my green onions and cilantro and shredded the Monterrey Jack cheese. So now all I need to do is cut the corn and chicken and assemble.

4. Now for the assembly. Mont Jack and onions down and then the chicken.
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Add cilantro, corn and goat cheese.
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4. Heat a non stick pan large enough to cook your tortilla. Put a little butter down on medium heat and put your base down and top it with the second tortilla. Cook for about 4-5 minutes until the cheese melts and you get a nice crunch on your tortilla. Butter, flip and do the second side. Cut and serve with your sauce.
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Sunny Summer Pasta with Crispy Bacon Bits

Sunny Summer Pasta

  • Servings: 4
  • Difficulty: easy
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Sunny Summer Pasta
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This was adapted by Amanda Hesser from Food 52. It’s summer in a bowl with bright yellow colors, fresh herbs and balanced with crispy bacon bits. Light dish that would make a nice light lunch or dinner.

Ingredients:
5 strips of thick cut bacon (dusted with salt, pepper, brown sugar and cayenne)
2 ears of corn
½ yellow onion
2 cups of bow tie pasta (Farfalle)
2 cloves of minced garlic
3 yellow squash
Fresh Basil
Kosher Salt, Black Pepper and Red Pepper Flakes (to your taste)
Parmesan cheese

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Directions:
1. Roast your bacon for 50 mins at 275 degrees until done to your liking. We like it crispy so pushed it to 1hrs. If you use thinly cut bacon be extra careful and reduce the cook time. Save 1tbs of the melted bacon fat.
2. Cook your pasta according to the directions on the box. Save 1 cup of pasta water when draining just in case you need to thin out the pasta.
3. Amanda had specific directions on the squash so I followed her steps exactly. Shred your squash on a box grater and then take it and put it in a bowl with 1½ tps of Kosher salt. Let that sit for 10-30mins. What we are trying to do here is remove the moisture.
4. I took a large skillet on medium and put my corn in it to heat it up and lightly brown it. Remove it and start putting together your pasta by adding the bacon fat to the skillet. Cook your chopped onion in until translucent and soft. Then add your minced garlic for a couple of minutes. I added a few slices of squash along with the shredded squash. While adding the squash squeeze out the moisture with each handful added. Now cut your corn kernels and add them to the skillet. Cook everything for several minutes.
5. Finally, turn off the heat and add your pasta. Stir until well combined and then shred parmesan on top of the pasta and incorporate with some crushed red pepper flakes and crumbled bacon. If it is dry you can add a splash of pasta water to loosen it up or even more bacon fat Serve in a bowl and top with fresh basil, a few bacon crumbles and additional parmesan cheese.

Pablano Mexican Chicken Lasagna

Pablano Mexican Chicken Lasagna

  • Servings: 6
  • Difficulty: medium... it's easy but involved
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I was watching “The Best Thing I Ever Made” on the Food Network. Marcela Valladolid raved about her Pablano Lasagna. I whipped one up and it didn’t disappoint.
However, I thought I could make a few tweaks by bumping up the corn, pablanos and adding chicken.
http://www.foodnetwork.com/recipes/marcela-valladolid/corn-and-poblano-lasagna-2-recipe.html

She's a beauty
She’s a beauty

Ingredients:
3-4 chicken breasts
8 pablano peppers
4 garlic cloves
1/2 lemon
1 onion (yellow or white)
3 zucchinis (med to large)
3 jalapeno peppers
6 ears of fresh corn (use 3 – 4 cups and save the rest for another recipe)
4 sprigs of fresh thyme
1 can Rotel 10 oz
1/2 cup chicken Broth
1 pkg “No Boil” lasagna noodles
2 tbs unsalted butter
2 cups heavy cream
2 cups fresh mozzarella (or Marcel used Oaxaca cheese)

Spices:
1tbs Cumin,
2 tsp Ancho Chili Powder,
3 pinches of Kosher Salt
Black Pepper
Pinch of Cayenne (optional)

Directions:
1. 24hrs before cooking, marinate your trimmed chicken in your chicken stock, Rotel, squeezed half lemon, cumin, ancho chili powder and cayenne.
2. Day of cooking. Char your pablanos, jalapenos and corn on the grill, stove or in oven (broil). You want the peppers burnt/black/blistered. I also like my corn to have a nice tan too.
3. Save your marinade. Go ahead and throw your chicken on the grill (medium/hot 400 range) and get some nice marks on the them. You will saute them later so don’t cook them fully on the grill.
4. Remove peppers and put them in glass bowl and cover with plastic wrap and let them steam for easy skin removal. I like to keep a little on for taste.
5. Once your corn and peppers are cooled to handle. Take a knife and carefully cut of the corn kernels and put them into a bowl. Also remove the clean skin of the peppers until you have mostly the green flesh. Then filet them open and cut into strips removing all seeds and membranes.
6. Go get your chicken off the grill and set it aside. Again, we just used the grill for marks not for fully cooking the chicken.
7.  Pour yourself a glass of tequila, squeeze a lime and hit it with some agave or simple syrup (which you should always have at the ready). Relax a little.
8. Two pots on the stove. First pot add 2 tsp of butter and your minced garlic on medium heat.  Simmer for a minute and then add corn ( i used about 3.5 cups of corn) and diced jalapenos.  Stir a little and then add the heavy cream, thyme and pinch of cayenne. Reduce heat and let the flavors meld.
9. Second pot: (this is where I could get a lecture but I am alive because heat kills bacteria).  Then slice your onions and chicken very thinly and put them into the pan/ pot and let it simmer with 1bs butter.  Add some marinade or a little chicken stock to keep it moist.
10. Take your corn mixture and put it into the blender (be careful it’s hot and will blow your lid off so let it vent or cool) Blend until smooth.

Now all we do is build the lasagna. Preheat oven to 350. Pour out liquid from our chicken and onions, slice zucchini into thin strips. Take a 9x 13 glass baking dish and ladle corn mixture on the bottom, then three pasta sheets to cover the bottom, then add your chicken and onions (without the marinade – we just used it to keep it moist and cook in some flavor), and now your sliced zucchini and pablanos. Repeat 2x lasagna, corn, chicken, pablanos and cheese, cover in foil.
Bake it for 45/50 mins. Turn on your broiler, remove foil and let it go for 10 mins or until cheese is brown and bubbly.

As Marcela might say…”dat ta da…”

Pablano chicken lasanga