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SERVES:
makes 4 half-round quesadillas

INGREDIENTS:

1/2 large ripe red tomato
1/2 large green tomato (see hints below)
1 ear corn
2 green onions, chopped (green parts only)

8-12 ounces grated jalapeno jack cheese
1 15-ounce can refried beans
4 10-inch flour tortillas

vegetable oil as needed for lightly brushing quesadillas before cooking

sour cream for dipping (or sour cream with ground cumin added to taste)

PROCEDURE:

Cut the tomatoes in half through the circumference and then gently squeeze the seeds out.
Then cut them into a small dice and add them to a colander or a sieve to drain for 10 - 15 minutes.

For 1/2 diced red and 1/2 diced green tomato, grate 8-12 ounces of jalapeno jack cheese, remove the corn from 1 large ear of corn and chop 2 green onions crosswise, reserving the white parts of the onion for another use.

Combine the drained tomatoes, corn and green onions and toss together.

Assemble 2 quesadillas at a time by spreading some of the refried beans over half of each large flour tortilla, and then top the refried beans with some of the corn and tomato mixture.

Then top that with a generous amount of the grated jalapeno jack cheese and fold the plain sides over the top and press to adhere.

Brush a little vegetable oil into a large nonstick pan on medium high heat, add the quesadillas 2 at a time, and lightly brush the tops with a little more oil.

Stay with them and carefully flip them over when the first side is a nice golden brown, and continue to cook them until the second side is golden brown and they're hot all the way through.

HINTS:

Use just one whole green tomato instead of combining it with the red.

Because of the tomatoes in the quesadilla, you don't really need a salsa to serve with it but you could serve it with sour cream or even add a little ground cumin to sour cream for more depth of flavor.