Doesn’t that just look like summer on a platter? I love fresh sweet corn. Sweet corn that I buy out of the back of a truck along side the road or at the farmers market. Sweet corn that I know was grown near my city. It has the BEST flavor. This is one reason why I love summer in the Midwest. There always seems to be an abundance of fresh and oh so sweet sweet corn. The only down side is that sweet corn season is so short.
I planted sweet corn this Spring in hopes that I would be able to walk out the door and pick my own. I’m not sure if I am going to be able to pick any this year. We had such a weird Spring so I am going to blame my sweet corn failure on that. Instead of walking out my door I had to drive to the farmers market (bummer ). The beans I did grow myself. They went from garden to boiling pot of water to my belly in just a matter of minutes. Utter perfection!
These chicken bacon quesadillas are so gouda! <–See what I did there? I packed them will grilled chicken tossed in Sweet Baby Ray’s barbecue sauce (a total fav), crispy bacon, caramelized onions, and you guessed it gouda cheese. Mmm. Mmm. Mmmm! A great substitute for the grilled chicken would be Rotisseri chicken. Pick one up on your way home from work (and skip the caramelized onions) and you could be eating in a matter of minutes.
BARBECUED CHICKEN BACON QUESADILLAS
2 chicken breasts
1/2 pound of bacon, cooked
2 onions caramelized
1/4 cup Sweet Baby Ray’s barbecue sauce
8 flour tortillas
1. Heat grill pan over medium high heat. Slice chicken breast in half lengthwise (shortens cooking time)
2. Cook chicken for about 3-5 minutes per side or until juices run clear. Set aside.
3. Slice chicken into thin strips, toss with barbecue sauce.
4. Chop bacon into bite size pieces.
5. Caramelize the onions (see how to below)
To assemble quesadillas:
1. Lay 1 four tortilla on cutting board. Place a few slices of thinly sliced gouda on the tortilla.
2. Sprinkle with 1/4 of the chicken, bacon, and onions.
3. Top with more thinly sliced gouda. Place second tortilla on top.
4. Cook in a cast iron skillet or nonstick pan over medium heat for just a couple minutes per side. Flip and cook the other side for just a couple minutes. You want the cheese melted and the tortilla to get slightly brown and crispy.
To caramelize the onions:
Simply Recipes has a wonderful tutorial on caramelizing onions. Check it out if you need help!
What are some of your favorite regional summer produce?