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Crispy Bacon and Corn Quesadillas with Avocado-Cherry Tomato Relish Source: Bobby Flay's Boy Gets Grill


2 ripe Haas avocados, halved, pitted, peeled and diced
4 ounces tiny cherry or grape tomatoes, halved
1/2 red onion, thinly sliced (I used chives)
2 jalapeno chiles, seeded and minced

16 thick slices bacon
3 ears corn, husked
12 (6-inch) tortillas
2 cups grated Monterey Jack cheese
1 cup grated white Cheddar cheese
2 scallions, thinly sliced
2 teaspoons ancho chile powder

Heat your grill to medium.

Grill the bacon, laying it across the grate of the grill, for 4 to 5 minutes on each side, until golden brown and crispy but not blackened. Remove the bacon to a plate lined with paper towels (leave grill on), let cool slightly, and crumble.

Brush the corn all over with oil and season with salt and pepper. Grill the corn on all sides until lightly charred, about 8 minutes total. Remove from the grill and set aside (leave the grill on). To remove the kernels, stand the corn on end in a large bowl and cut downward with a small, sharp knife.

Place 8 of the tortillas on a flat work surface. Divide the cheeses, scallions, crumbled bacon, and charred corn among the tortillas and season with salt and pepper.

Make 4 quesadillas by stacking the filled tortillas by twos, then placing one of the remaining plain tortillas on top. Press lightly to help the quesadilla hold together. Brush the tops of the quesadillas with oil and sprinkle with the ancho powder. Carefully place them oiled side down on the grill and cook until golden brown on the bottom, about 2 minutes. Carefully turn the quesadillas over with a large spatula, close the grill hood, and continue cooking for 1 to 2 minutes, until cheese has melted and the tortillas are crisp.

Remove the quesadillas from the grill, cut into quarters, and top each quarter with a dollop of the avocado relish. Garnish with cilantro leaves.

Posted by Alysha at 9:41 PM Labels: Bobby Flay, Cheddar, Grill, Monterey Jack


