Time to do something salty, I saw this recipe quesadillas in Donna Hay magazine and I immediately felt like it. I made some changes in the quantity of ingredients, as I found there was very little cheese for the amount of corn (Maize) calling. At this time the corn is delicious, I find that there is nothing like the fresh corn.
I went with these quesadillas with cilantro sauce was very rich and can serve also to accompany other foods such as fish, meat or dressing a salad green. This dish serves as an appetizer or as a light lunch.
CORN QUESADILLAS
4 to 6 people
· 1 / 3 cup sour cream
· 2 cups grated mozzarella cheese (200 gr)
· ½ cup chopped spinach
· 1 ½ cup fresh or frozen corn (thawed) cooked
· 6 large tortillas (I used the ones used for burritos)
Preheat oven to 210C.
Mix sour cream, cheese, spinach and corn cooked. Place half of tortillas (3) in one or several cans of oven. Divide mixture between the tortillas, then cover with another. Bake until cheese is melted and tortilla is golden brown. Another possibility, and I think is better, put the mixture in half and then fold each tortilla to cover filling. Cook in skillet on both sides until cheese is melted and tortillas are golden brown (here will be more beautiful and to be more evenly browned.)
And nothing better to accompany these quesadillas a cilantro sauce.
coriander sauce
· ½ cup sour cream
· ½ cup of yogurt
· 2 tablespoons mayonnaise
· lemon juice
· 1 bunch cilantro
· Salt and pepper to taste
Place all ingredients in processor. Process until a smooth mixture.
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