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Edward Healthy Kitchen Recipes

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Confetti Quesadillas


Prep Time: 20 minutes
Cook Time: 5-10 minutes
(Total time will vary with appliance and setting.)
Level of Difficulty: Easy

Ingredients

1T. Extra virgin Olive Oil

½ C. Shallot, minced

2 Ears Corn on cob, toasted on stovetop

2/3 C. Plum tomato, seeded and diced small

1 ½ t. Jalapeno, minced

14 oz. Black beans, rinsed well

AND/OR

½ # Boneless, skinless Chicken breast/tender or shrimp or tilapia (cooked)

2 T. Cilantro, finely chopped

1 C. Chihuahua cheese, shredded

12 Tortillas (prefer whole wheat or spinach

Directions

Place husked corn over grill or stovetop. Adjust heat to medium flame and allow to blacken slightly over entire surface. Corn will make popping/crackling sound. Using tongs, continue to rotate over flame.

In a large skillet, heat oil and add shallot, corn, and jalapeno. Saute 1-2 minutes or until shallot softens. Add tomato and mix until combined. Add remaining ingredients except cheese. Stir until combined.

Warm tortilla in dry skillet. Sprinkle cheese to coat tortilla. Add confetti mixture in thin later over cheese. Sprinkle a bit more cheese to bind tortilla to mixture. Heat until melted on both sides. Cut into wedges and serve with lemon or lime wedges.



Recipe provided by: CHEFS FOR A DAY, Chef Laura Valcour. Contact laura@ChefsForADay.com.




 

(630) 527-3000

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Edward Hospital & Health Services
801 S. Washington, Naperville, IL 60540 • (630) 527-3000

Naperville • Plainfield • Bolingbrook • Oswego • Woodridge
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