A Daily Dinner: Portobello Quesadillas with Corn

Portobello Mushroom Quesadillas and Corn and Avocado Salad

Before I get into this week’s Daily Dinner, Ryan and I would like to share some exciting news with you all.

Last week’s Daily Dinner post, the lamb chops with tomatoes and olives, was selected as Foodista’s Food Blog of the Day for today!

This was entirely unexpected but we’re totally flattered, so if you’re visiting from Foodista, welcome! We hope you’ll stick around and read more.

Fresh Corn on the Cob

This week’s dinner was inspired by two things: the heat and tasty summer produce.

Now that the mercury has fully risen here in New York City, I find myself craving cool, fresh salads and seeking out recipes that involve very little (if any) use of the stove top. (And I definitely avoid the oven at all costs!)

Luckily, these two goals are fairly easy to accomplish, thanks to the fact that summer produce is often so good that it needs very little cooking.

Like I mentioned in our last post, we’re huge fans of FreshDirect and have been really impressed with the quality of their produce, much of which is locally-sourced.

Fresh Portobello Mushrooms

This week, our delivery included some amazing portobello mushrooms that looked like they were just pulled from the soil, the juiciest, sweetest corn I’ve ever had, and buttery ripe avocados.

These great things came together to make two of the best summer dishes you’ll ever make. Each has just three ingredients, give or take, and one of them requires absolutely no cooking. None.

The Ingredients: Portobello Mushrooms, Corn and Pepper Jack Cheese

Grilled Portobello Quesadillas
Adapted from RealSimple.com

2 large portobello mushrooms
2 tbsp. olive oil
Kosher salt and black pepper
4 8″ flour tortillas
1 c. grated pepper Jack cheese

1. Heat 1 tbsp. of oil over medium heat in skillet. Season mushrooms with 1/2 tsp. salt and 1/4 tsp. pepper.
2. Cook until tender, about 5 minutes per side; thinly slice.
3. Heat remaining 1 tbsp. of oil over medium heat in skillet. Form 4 quesadillas with the tortillas, mushrooms, and cheese. Cook in the pan until the cheese is melted and the tortillas are crisp, 1 to 3 minutes per side.

Corn and Avocado Salad
Adapted from RealSimple.com

3 ears of fresh corn
1 avocado, pitted and chopped
2 scallions, thinly sliced
1 green jalapeño pepper, seeded and chopped
1 tbsp. olive oil
Kosher salt and black pepper

1. Using a sharp knife, cut the kernels off the corn.
2. In a medium bowl, toss the corn with the avocado, scallions, jalapeño, oil, 1/2 tsp. salt and 1/4 tsp. pepper.

Portobello Mushroom Quesadillas and Corn and Avocado Salad

Could those two recipes be any easier? Together, that’s my idea of a perfect summer meal.

The mushrooms were juicy and flavorful and I loved the extra kick from the pepper jack cheese. As for the salad, let’s just say that we fought over who got to eat the leftovers!

What are some of your favorite summer recipes?

- Laura

3 Comments

  1. Jimmy
    Jul 07, 2011 @ 22:29:33

    That corn salad screams out for lime juice to match the sweetness of the corn and to prevent oxidation in the avocado

    Reply

    • Smith & Ratliff
      Jul 07, 2011 @ 22:32:10

      It was perfect as-is—I find the addition of lime juice can sometimes make things with avocado a little too runny for my tastes. Plus, the salad didn’t stick around long enough to oxidize anyway. ;) -LR

      Reply

  2. Portabello quesadillas | Miranda1929
    Aug 01, 2011 @ 04:23:48

    […] A Daily Dinner: Portobello Quesadillas with Corn | Smith & Ratliff […]

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