Green Tomato and Corn Tacodillas

Tacodilla- essentially a quesadilla folded up like a taco and filled with stuff. It’s all out on the table with a stack of warm tortillas and everyone can put their own together.  The texture of this crunchy acidic green tomatoes and the sweetness of the corn are incredible in this honestfare.com recipe.

INGREDIENTS

For the salsa:

  • 2 ears of corn
  • One large green tomato or 2 medium
  • 2 tablespoons red onion diced paper-thin
  • Handful fresh cilantro
  • 1 teaspoon lemon or lime juice
  • 3 tablespoons rice vinegar
  • drizzle agave nectar
  • 1/2 teaspoon each of salt and freshly ground black pepper (or to taste)
  • A little minced garlic and diced jalapeño (to taste)

For everything else:

  • Monterey jack cheese (or whatever kind you prefer)
  • Corn tortillas
  • Sour cream
  • 1 avocado
  • 2 tablespoons lemon or lime juice
  • Salt and pepper to taste
  • 1 small red tomato for dicing
  • Your favorite Hot Sauce

DIRECTIONS

Cut a small piece off a green jalapeño pepper and mince into very small pieces. Jalapeño strength will vary so taste a tiny bit and decide how much to use. Mince a little garlic into very small pieces. Set aside. Blanch (steam) corn for just a minute so it becomes less starchy, but not entirely cooked. Set aside to cool. Meanwhile, dice up the green tomato into 1/4 inch pieces. Chop cilantro. Cut a few paper-thin slivers of red onion and then dice up into even smaller pieces. Cut corn kernels off cob once corn is room temp. Combine corn, green tomatoes, cilantro, onion, rice vinegar, lemon or lime juice, garlic (to taste), salt and pepper, jalapeño (to taste) in a large bowl and toss well. Drizzle a little agave nectar and toss more. Add more salt or jalapeño if necessary. Set aside.

Dice up red tomato. Mash avocado in a bowl with lemon or lime juice, salt and pepper and a little hot sauce. Stir in red tomatoes. Sandwich desired amount of cheese between two corn or flour tortillas. Place on pan or grill and cook both sides on medium heat until light grill marks appear and cheese melts.  Top quesadillas with a scoop of guacamole, green tomato and corn salsa, dollop of sour cream and extra sprig of cilantro. Fold up into a tacodilla and enjoy!

 

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