Devilish Corn Quesadillas
1 large onion, chopped
2 garlic cloves, minced
1 carrots, grated
2 jalapehos, minced
3 cups fresh corn, cut from cob
2 tablespoons oil
1 teaspoon cumin
1 teaspoon coriander
salt and papper
1 cup Monterey Jack cheese
Pico de Gaillo
Saute onion, garlic cloves, carrot jalapenos, 3 cups fresh corn, cut from cob, in 2 T oil. Add 1 t each cumin and coriander, salt and pepper, cover and simmer 5 minutes. Add 1 cup Monterey Jack cheese. Place large tortillia in heavy skillet, spread a quarter of mixture on tortilla, top with a warm tortilla and heat until cheese melts. Top with pico de gaillo, sour cream, and avocado slices. Makes 4 quesadillas.