Recipe Categories
Tex Mexican
Tex Mex Quesadillas

Granny's Corn Cheese Quesadillas

8 (7- to 8-inch or four 10-inch) flour tortillas (or store bought)
3 tbl unsalted butter melted
2 cup grated Monterey Jack (about 1/2 pound)
1 cup cooked corn
2 x fresh or pickled jalapeno chilies or to taste, seeded and minced (wear rubber gloves)
    guacamole and tomato salsa as accompaniments

 Method :
Arrange half the tortillas in one layer on a large baking sheet and brush them lightly with some of the butter. Turn the tortillas over, divide the
Monterey Jack, the corn, and the chilies evenly among them, and top the mixture with the remaining tortillas. Brush the tops lightly with some of
the remaining butter and broil the quesadillas under a preheated broiler about 2 inches from the heat for 1 minute, or until the tops are golden and crisp. Turn the quesadillas carefully with a spatula, brush the tops lightly with the remaining butter, and broil the quesadillas for 1 minute more, or until the tops are golden and crisp. Serve the quesadillas, cut into wedges, with the guacamole and the salsa.
Serves 4 as a first course or 6 as an hors d'oeuvre.