A destination for late summer corn and local shiitakes, these little quesadillas could be lunch, a light supper, or a snack. The filling is enough for 2 (stuffed!) quesadillas (8 quarters when cut); you may even have a little corn left over if your ear of corn is big. If you want to stretch the filling to make 3 quesadillas (12 quarters when cut), you could double the shiitakes and increase the cheese a bit and have enough of everything.
Serves 2
- 1 tablespoon olive oil
- 4 ounces shiitake mushrooms, stemmed and sliced thinly (about 2 cups)
- Kosher salt
- 1 medium ear corn, shucked, kernels cut off cob
- 4 ounces baby spinach
- 1 clove garlic, minced
- Pinch cumin
- Pinch coriander
- ¾ cup grated very sharp cheddar cheese
- 2 tablespoons unsalted butter (maybe more)
- 4 6-inch (fajita-size) flour tortillas
- Sliced avocado, Limey Dipping Sauce or sour cream, Quick Limey Slaw, or Salsa Fresca (for serving, optional)
1. In a medium nonstick skillet, heat the olive oil over medium heat. Add the shiitakes and a pinch of salt and cook, undisturbed, for 2 to 3 minutes. Stir. (Shiitakes have a tendency to stick, which is why leaving them undisturbed to brown is a good idea. When in doubt, hold off on stirring for another minute.) Leave undisturbed for 2 to 3 more minutes. Stir and repeat until shiitakes are shrunken and nicely browned, about 7 to 8 minutes total.
2. Transfer the shiitakes to a paper-towel lined plate. Wipe out the pan and add 2 teaspoons butter to it. Return it to medium-low heat. Add the corn and a big pinch of salt. Cook, stirring, until softened, about 2 minutes. Add the minced garlic and stir for 30 seconds. Add 1 more teaspoon of butter, the spinach, the cumin, the coriander, and another pinch of salt. Cook, stirring, just until the spinach is barely wilted (before it begins releasing moisture). Transfer the vegetables to a plate.
3. Wipe out the pan again. Make sure you have your fillings, your tortillas,you’re your cheese arranged on your counter near your pan. Divide your shiitakes and your corn-spinach mixture roughly in half (two portions). Divide your cheese into two portions.
4. Return the pan to medium-low heat and add 1 teaspoon butter and a sprinkle of salt. When the butter has melted, add a tortilla to the pan. Sprinkle some of the cheese over the tortilla (1/4 of your total cheese, or ½ of a portion). Arrange a portion of the spinach-corn mixture on top of the cheese, spreading it out to about ½ inch from the edges. Sprinkle on a portion of the shiitakes and add the remaining ½ portion of cheese. Top with a second tortilla.
5. Press the top tortilla down gently and cover the pan. (If you don’t have a lid, use a sheet pan.) Cook until the bottom is golden, about 2 minutes. Uncover, carefully lift the quesadilla with a wide spatula, add 1 more teaspoon butter and a pinch of salt to the pan, and carefully flip the quesadilla over. Cook again (uncovered) for 2 minutes, or until the bottom is nicely golden and you’re sure that the cheese has melted.
6. Transfer the quesadilla to a cutting board. Let the pan cool for a minute, then return it to the heat. Repeat the process to cook the other quesadilla. Let that quesadilla cool a bit as well. They are easier to cut when everything has settled a bit. Cut into quarters and serve warm with your condiments of choice.
