Prep Time: 20 minutes
Cook Time: 5-10 minutes
Level of Difficulty: Easy
1T. Extra virgin Olive Oil
1/2 C. Shallot, minced
2 Ears Corn on cob, toasted on stovetop
2/3 C. Plum tomato, seeded and diced small
1 1/2 t. Jalapeno, minced
14 oz. Black beans, rinsed well
1/2# Boneless, skinless Chicken breast/tender or shrimp or tilapia (cooked)
2 T. Cilantro, finely chopped
1 C. Chihuahua cheese, shredded
12 Tortillas (prefer whole wheat or spinach
Place husked corn over grill or stovetop. Adjust heat to medium flame and allow to blacken slightly over entire surface. Corn will make popping/crackling sound. Using tongs, continue to rotate over flame.
In a large skillet, heat oil and add shallot, corn, and jalapeno. Saute 1-2 minutes or until shallot softens. Add tomato and mix until combined. Add remaining ingredients except cheese. Stir until combined.
Warm tortilla in dry skillet. Sprinkle cheese to coat tortilla. Add confetti mixture in thin later over cheese. Sprinkle a bit more cheese to bind tortilla to mixture. Heat until melted on both sides. Cut into wedges and serve with lemon or lime wedges.
Recipe developed by Chef Laura Valcour