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Barbecued Corn & Pepper Quesadillas


  • 1 cup (250 mL) cooked Ontario corn kernels
  • 1 medium Ontario tomato, seeded and finely diced
  • half small Ontario sweet red, green and yellow pepper, seeded and diced
  • 1 cup (250 mL) shredded Monterey Jack or Mozzarella cheese
  • 1 cup (250 mL) shredded Cheddar cheese
  • 1/2 cup (125 mL) diced cooked ham or smoked turkey 1/4 cup (50 mL) finely chopped fresh coriander (optional)
  • 2 tbsp (25 mL) salsa
  • 8 (7 to 8-inch/1 8 to 20 cm) flour tortillas


These quesadillas are ideal for lunch, a picnic or cut into wedges and served as an appetizer. They are great served hot or at room temperature.

Preheat barbecue to medium heat. In medium bowl, stir together corn, tomato, peppers, Monterey Jack and Cheddar cheeses, ham, coriander and salsa. Lay tortillas on baking sheet. Spoon 112 cup (125 mL) filling on half of each; fold over to form semicircle.

Place on barbecue, pressing top slightly; barbecue for 30 to 60 seconds. With wide spatula, carefully turn so as not to spill filling (don't worry, a little will probably spill out). Barbecue for 30 to 60 seconds or until cheese is melted. Serve immediately, whole or cut into wedges.

Serves 4 (2 quesadillas per serving)
Preparation time: 10 minutes
Cooking time: 2 minutes

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