Corn & Sun-Dried Tomato Quesadilla With Smoked Mozzarella

Smoked mozzarella changes the quesadilla game entirely. That low, woodsy smokiness melts into charred corn kernels and sweet sundried tomatoes, creating something that tastes way more complex than a 16-minute meal has any right to.

The corn gets seared in a hot pan first until the kernels pick up some color and a toasty sweetness. Red onion and sundried tomatoes join in for a quick saute, and then everything gets sandwiched between two lightly oiled corn tortillas with the cheese.

Two minutes per side and the tortillas go crispy while the cheese pulls into long, smoky strings. Cut into wedges and eat immediately.

Pro Tips

• Don’t skip browning the corn before assembling. That caramelization adds a nutty depth that raw corn just can’t match.
• Rub the oiled tortillas together. It’s a clever trick that distributes just enough oil for crispiness without making things greasy.
• Use corn tortillas, not flour. They crisp up better and pair naturally with the corn filling.
• Smoked mozzarella can be hard to find. Smoked gouda works as a solid substitute.