Green Tomato & Corn Tacodillas
Tacodilla: quesadilla outside, filled like a taco inside.
- corn - 2 ears
- green tomato - 1 large, or 2 medium
- red onion - 2 Tbsp. diced super thin
- cilantro - a heap
- lime juice - 1 Tbsp.
- rice vinegar - 3 Tbsp.
- honey - 1 tsp.
- salt - 1/2 tsp.
- garlic - 1 clove, minced
- jalepeño pepper - to taste, optional
- monterey jack cheese
- corn tortillas - or flour
- sour cream
- lime juice
- salt & pepper
- Cut a small piece off a green jalepeño pepper and mince into very small pieces. Jalepeño strength will vary so taste a tiny bit and decide how much to use. Mince a little garlic into very small pieces. Set aside.
- Blanch (steam) corn for just a minute so it becomes less starchy, but not entirely cooked. Set aside to cool. Meanwhile, dice up the green tomato into 1/4 inch pieces. Dice cilantro. Cut a few paper-thin slivers of red onion and then dice up into even smaller pieces. Cut corn kernels off cob once corn is room temp.
- Combine corn, green tomatoes, cilantro, onion, rice vinegar, lemon or lime juice, garlic (to taste), salt and pepper, jalepeño (to taste) in a large bowl and toss well. Drizzle a little agave nectar and toss more. Add more salt or jalepeño if necessary. Set aside.
- Dice up red tomato. Mash avocado in a bowl with lemon or lime juice, salt and pepper and a little hot sauce.
- Sandwich desired amount of cheese between two corn or flour tortillas. Place on pan or grill and cook both sides on medium heat until light grill marks appear and cheese melts.
- Top quesadillas with a scoop of guacamole, green tomato and corn salsa, dollop of sour cream and extra sprig of cilantro. Fold up into a tacodilla and enjoy!
Recipe via: Honest Fare