AT A GLANCE
Add bacon or chorizo to these tasty quesadillas to keep the carnivores happy. The green salsa works with just about anything; make extra to have on hand for your next barbecue.
|01||Heat a char-grill pan or barbecue to high heat. Drizzle corn with oil, then grill, turning occasionally, until charred (5-8 minutes). Cool briefly, then slice off kernels and combine in a bowl with cheeses and paprika and season to taste.|
|02||Meanwhile, cook potato in boiling salted water until tender (3-5 minutes), drain and crush with a fork. Combine with corn mixture and season to taste.|
|03||For salsa, process ingredients in a blender until smooth and season to taste. Salsa keeps refrigerated for a month.|
|04||Return pan or barbecue to high heat. Spread 4 tortillas with corn mixture, sandwich with remaining tortillas and grill in batches, turning once, until golden and cheese melts (1-2 minutes each side). Cover with foil to keep warm while you cook remaining quesadillas. Cut into quarters and serve with green salsa and lime wedges.|