Red Pepper and Corn Quesadilla

If you’re looking for an easy, flavorful, meatless dinner option…well then, look no further.

These guys have it all: zesty pepper jack cheese, a savory corn and pepper mixture, and a perfectly crisped tortilla. Add these to your menu this week and I think you’ll find these will become a family favorite!

-Flour tortillas
-1 15.25oz canĀ  of corn, drained
-1 red pepper, diced
-1/2 of a white onion, diced
-1/2 tsp salt
-1 tablespoon EVOO
-1 block pepper jack cheese, shred the whole thing

1. In a medium pan over medium heat and the tablespoon of EVOO. Add the diced onion, saute 5 minutes. Add the red pepper and the corn. Saute about 10-15 minutes, gradually raising until the corn gets a slight browned crisp. Pour mixture into a bowl, add the salt, stir and set aside. Wipe pan clean.

2. In the pan, add a light drizzle of EVOO over medium heat…just enough for the tortilla to fry in but you don’t want to soak the tortilla! On a plate, start assembling your quesadillas. On one half of the tortilla layer the shredded cheese then a few tablespoons of the corn/pepper mixture. The amount of cheese and corn/pepper you use will depend on how many quesadillas you need to make so there is no “right” amount. Fold closed and press firmly, then place onto the heated frying pan. Let the tortilla fry about 3 minutes (give checks underneath to see how brown it’s getting), when it’s nice and browned flip and cook 3 minutes on the other side until browned. Repeat until all quesadillas are made.

3. To serve, slice into 2 large triangles or 4 smaller ones. I find with these 2 large triangles works best so the corn and peppers don’t flop out. Top with sour cream.

Chocolate Chip Cookie Dough Pie

And we’re back.

Things are looking a bit different around here. For starters, I’ve ditched the Blogspot and gained a “.com”. Go ahead, check the navigation bar. No more “” and just!

Second, you’ll notice I’ve been able to step up my photo game. Getting married has been amazing…I have my best friend, someone to share my life with, and access to a better camera that takes my blog photos from “blah” to “ba-bam!”.


-9″ graham cracker crust pie shell
-2 eggs
-3/4 cup flour
-3/4 cup brown sugar
-3/4 cup white sugar
-1 stick butter, softened
-1 cup chocolate chips
1. Heat your oven to 325.
2. Beat the eggs for 3 minutes until foamy. Then beat in both sugars, the flour, and then the softened butter. Stir in chocolate chips.
3. Pour into pie shell, bake 60 minutes. Serve warm.

Source: Ask Chef Dennis