Street Corn Quesadilla and Craft Time

Hello everyone, I have missed you all this past month and am happy to be back!  

I actually don't know what happened to September...it was here...and then it wasn't.  I had so many intentions to sit down and blog and the next thing I knew it was "the 21st night of September" (an ode to my favorite Earth, Wind & Fire song).  Seriously though, my month was ridiculously crazy and at that point I just thought...oh well, these have next month written all over it.  

So, that being said, I have a que of great recipes and stories to share this month...buckle up and hold on!

First, let's just set the record straight...Fall is my favorite color!!!  The beautiful oranges, reds, and golden yellow trees right now are breathtaking.  I am loving our cool mornings and warm afternoons as well.  Let us not also forget the decorating!

This year we have family coming to visit for Halloween and Thanksgiving.  I fully intend to Pinterest the heck out of my home this year! (Who am I kidding...I do that for every holiday each year).

Last week my friends and I decided to skip "drunk yoga" and do a fall craft for our homes.  How cute are all these little pumpkins.  We had a blast making them and already are making plans to do pallet snowmen for Christmas!

Last week "Baby A" was doing some new recipes and sent me a photo of her Mexican Street Corn that she absolutely loved.  It looked so good, I thought I would try it out.

Coincidently the same weekend, I was cleaning up the kitchen while Food Network was on and saw Pioneer Woman's "Street Corn Quesadilla".  It also looked amazing.  I wasn't feeling up to masking up and hitting the store for her ingredients, so I improvised with what I already had in the refrigerator and it was a win...win!

Street Corn Quesadilla

Adapted from The Pioneer Woman

1/8 cup mayonnaise

2 large flour tortillas

1/2 cup guacamole

1 cup shredded Pepper Jack cheese

1 cup frozen roasted corn, thawed

1/2 cup crumbled Cojita cheese

salsa, for serving

sour cream, for serving

Place large skillet over medium heat.

Spread half of the mayonnaise on one of the tortillas and place in the hot skillet mayonnaise-side down.

Spread half of the guacamole on tortilla side that is facing up.  Top with half of the Pepper Jack cheese.  Add the corn and Cojita.  Sprinkle over the remaining Pepper Jack cheese.  

Spread the remaining guacamole on other tortilla and place on top of cheese, face down.  Carefully spread the remaining mayonnaise on face-side up of tortilla and press.  Cook until the bottom tortilla is golden and crisp, 2 to 3 minutes, then flip the quesadilla and cook until the second side is golden, and additional 2 to 3 minutes.

Transfer the quesadilla to a cutting board and slice into triangles.  Serve with salsa and sour cream.

One Year Ago: Slow Cooker Steak Enchilada Soup

Two Years Ago: Home * Sweet * Home

Three Years Ago: No Post

Four Years Ago: Apple, Bacon and Blue Cheese Fall Flatbread

Five Years Ago: Ribdemption and BLT Macaroni Salad

Six Years Ago: Tee Shirts, Tacos and Ice Cream Cake Treat

Seven Years Ago:  Weeknight Ravioli Bake For A Very Special Week

Kylo Zen thought he would try to put his red Kong in the harvest basket, while photobombing!