I needed a quick, single serving, lunch today and this quesadilla hit the mark! I went to the farmers market this morning knowing that I had one tortilla left over in the fridge. I circled like a vulture checking out all the fresh produce trying to decide what I should fill the tortilla with.
I started picking up my regular produce, keeping my eyes peeled for something perfect. The gentleman that I buy my sweet corn from gave me an extra ear today because he said “they’re small this week.” It pays to be a regular at the farmers market {wink}. So I had my first piece of produce selected, sweet corn. I was thinking spicy peppers and shredded zucchini might pair well. Then I saw these baby eggplants, perfection!
The baby eggplants are not bitter like their larger counterparts. I like them because I can use only what I need and store the rest for later, which is perfect when you are making single servings. I paired the sweet corn and eggplants with cheese and adobo sauce to make this quesadilla. It was filling, spicy, and fresh. You can double the recipe by using a large ear of corn and a medium eggplant. Enjoy!
- 4 baby eggplant, halved
- 1 small ear of corn, steamed
- 1 TBS adobo sauce, from a can of chipotle peppers
- ¼ cup shredded mexican cheese blend
- 1 - 10 inch whole wheat tortilla
- Heat a heavy bottomed skillet (I prefer cast iron) over medium high. Sear baby eggplant slices on one side. Add corn and flip eggplant slices.
- Rotate corn until browned. Remove everything from the pan.
- Cut corn from the cob and cut eggplant in half for bite size pieces. Toss veggies with adobo sauce.
- Place the tortilla in the preheated pan. On one half of the tortilla, layer 2 TBS cheese, veggies, and remaining cheese. Close tortilla by folding over the unfilled side.
- Cook until cheese is melted and tortilla is browned about 2 minutes. Flip carefully and cook until the other side is browned and crispy.
