Salsa

• 1 cup roasted corn, cleaned off the cobb
• 1 cup black beans cooked and drained
• 1/4 cup red onion (diced)
• 1/4 cup cilantro (chopped)
• 1 large tomato (diced)
• 1 jalapeno (finely diced)
• 1-2 chipotle peppers (diced)

Mix all these ingredients into an bowl and chill for one hour.

Quesadillas

• 2 cups jack cheese
• 12 oz. masa harina, prepared
• Salt and pepper to taste
• 1/4 cup canola oil

Make a 2-oz. ball of prepared masa and place in the center of the tortilla press. Place some cheese and filling in the center. Fold in half and crimp the edges together to seal. Cook in the hot canola oil 90 seconds on each side or until golden brown.

Serve on the salad.

Filling optional: Squash blossoms, mushrooms

Julio Camberos Jr.
Black Tie Gourmet Services