Oven Quesadillas

If you are invited to a Super Bowl party this year and you want to bring a quick and easy appetizer this is the recipe for you. Quesadillas are great appetizers-there are countless filling combinations, countless topping combinations and they are ridiculously easy to make.

Traditionally quesadillas are fried in a skillet, but if you are trying to make enough for a crowd you will end up spending half your evening at the stove cooking quesadilla after quesadilla. Or you can be smart and take this easy shortcut that still gives you delicious results: baking the quesadillas in the oven.

If you're planning on bringing these to a party at someone house, cook the quesadillas as directed; allow the quesadillas to cool, then stack and wrap in foil. At the party place the quesadillas in a 350 degree oven to warm for 5 minutes then cut into wedges to serve.

Pepper Jack, Corn, and Bacon Quesadillas

8 tortillas (burrito sized)

1 cup grated pepper jack cheese

1 cup frozen corn, thawed

4 slices bacon, cooked, drained and crumbled

Lightly spray one side of each tortilla with cooking spray. Preheat oven to 400 degrees.

Place 4 of the tortillas on a baking sheet cooking spray side down. Layer the tortillas with the the pepper jack cheese, corn and the crumbled bacon. Put some additional cheese on top to ensure the tortillas stick together. Top with the remaining tortillas sprayed side up.

Bake in the oven for four minutes and using a spatula carefully turn them over; cook for an additional 4 minutes. Remove from the oven and cut into wedges to serve. Serve with sour cream and salsa.

Sweet Summer Corn with Fiery Habanero-Basil Butter

I don't know about in your neck of the woods, but here in New England the corn is mighty tasty right now.


I love trying the different varieties and from a color perspective I can't decide whether or not I'm partial to the all yellow, all white or mixed kernal variety. It doesn't really matter, all I really know is that I just can't have enough of it right now. I do have a pet peeve about shopping for corn though. I hate when people take the ears of corn and pull the husks down to examine the corn and then toss it back in the bin. There are other ways to figure out if the corn is worthy of your cart. Here are a few super tips on selecting the most succulent corn:

• Make sure the outer leaves are a vibrant green free of brown spots.

• Look for the silk nearest the corn to be a light shade of yellow.

• Feel the corn to make sure it is firm from end to end.

This time of year when corn on the cob is so plentiful at farmer's markets and in supermarkets, it's usually so sweet and tasty it doesn't really need anything additional-just husk, cook and go. But if you're having a special dinner or cookout and want something to make ordinary corn seem a little less ordinary, compound butters are the ticket. Prepare several varieties of butter ahead of time and let your guests choose.


Here are some super tips for cooking your corn:

Bring a pot of water to a boil, add the corn (husks and silk removed) to the boiling water, remove from the heat and let sit for at least 5 minutes or until ready to serve.

Grill the corn right in the husks, just loosen husks and remove just the silk then place the corn directly on the grill cook until charred.

Remove the husks from the corn place on a baking sheet coat lightly with oil and salt then roast in a 400 degree oven for 10 minutes.

Fiery Habanero-Basil Butter


1/2 cup (1 stick) butter, softened
2 teaspoons finely chopped habanero pepper, seeds removed
2 tablespoons finely chopped fresh basil
1/4 teaspoon kosher salt
1 1/2 teaspoons orange juice


Combine all ingredients in a small bowl; chill until ready to use.


Use about 1 tablespoon of butter for each ear of corn. Wrap any remaining butter with plastic wrap and keep it in the refrigerator or freezer. The butter would be great on grilled steak, you may want to substitute Worcestershire sauce for the orange juice though.