Mexican Night

For our Mexican night, I made Cheese Quesadilla with a roasted sweet corn with coconut for the side dish. We went to Dairy Queen for dinner on our way home from vacation a month or so ago and Jen got a quesadilla. We noticed that they made their quesadilla using a waffle maker and we decided to try it. It works brilliantly! All you do is spray the waffle iron with a non-stick cooking spray and turn on. Put down the bottom quesadilla, add whatever you want into the middle, and add the top quesadilla and close the lid. When you hear the cheese melting it is finished. I used Mexican Cheddar-Jack cheese and it was the best tasting cheese quesadilla I have ever had. I highly recommend using the Cheddar-Jack for your Mexican cheese blend.

The roasted sweet corn/coconut was pretty good and easy to make. Because I was making it for everyone, I left the seeds of the jalapeno (which is fresh from the garden) out so it was not too spicy. In hindsight, I should have left some of the seeds of the jalapeno in the corn because with the lime juice it was a little too sweet and needed some spicy to counteract the sweetness. All of the girls tried the corn, except for Lucy and they liked what they ate. Well except Anna said it was too sweet (I think she heard me talking about it).

Grade: A

Roasted Sweet Corn with Coconut

Ingredients

·           Nonstick cooking spray

·         5 ears  corn, kernels removed (2-1/2 cups)

·         1 Tbs.  extra-virgin olive oil

·         1 Tbs.  minced jalapeno pepper, seeded if desired (optional)

·         2 Tbs.  chopped fresh cilantro

·         2 Tbs.  flaked or shredded coconut, preferably unsweetened

·         4 tsp.  lime juice

·         1/8 tsp.  salt

Directions

1

Preheat oven to 400 degree F. Coat a 15x10x1-inch baking pan with cooking spray; set aside.

2

Mix corn with olive oil and jalapeno, if using, in a medium bowl. Spread the corn mixture out evenly in the prepared pan. Roast corn, stirring once, until browned slightly and crisp tender, 10 to 15 minutes.

3

Scrape the corn mixture back into the bowl and mix in cilantro, coconut, lime juice, and salt. Serve warm.

Sarah showing you what she is eating.

Lucy is still working with chewing with her mouth closed.

Emily chowing down on the quesadilla