Let’s amp up the basic quesadilla, shall we? A quesadilla is such an ideal lunch or dinner when I need something quick with just a few ingredients but flavored butter on the outside it just magical. It is such a great trick on a grilled cheese too. Cilantro not your thing? Chipotle butter would be fun! Ranch butter sounds delicious with the corn too!
No corn? Add in some beans! Maybe a few tomatoes? This is great to make a whole bunch and keep warm in the oven while they cook, or just make one. They reheat in the toaster oven, the oven, or in a skillet too.
Corn Quesadillas in Cilantro Butter
1-2 ears of corn
3 tablespoons butter (softened)
1 teaspoon chopped cilantro
1 cup shredded cheddar
1/4 cup mozzarella (or pepper jack)
Cook the corn then slice it off the cob.
Mix up the butter and cilantro with a sprinkle of salt.
Preheat a large skillet to medium heat and assemble the quesadillas with corn and cheese in each.
Cook the quesadillas in a little bit of olive oil or with a generous spray of nonstick spray and flip once.
When lightly golden, spread on a little cilantro butter and cook for another minute on each side.
Let sit for 1-2 minutes before slicing.
The herby-butter with gooey cheese and the pop of corn for texture all together makes magic. This is super easy but seemingly special. If the cilantro butter cooks too long it gets a little too toasty so start the cook in olive oil or spray. This is great dipped in salsa for acidity.