Children of the Corn

For quesadilla #3...

We decided to go tradicional with a corn tortilla...

...and because they have so much flavor, we decided to keep the

toppings simple with sautéed mushrooms, basil and mozzarella...

...and to inspire the baby Tart to make his grand entrance...

...we added something spicy!

Spicy Corn Quesadillas with Mushrooms and Basil

(Printable recipe)

1 package corn tortillas

8 oz shredded mozzarella

1 1/2 cups sliced mushrooms

1/2 cup fresh basil, roughly chopped

2 Serrano peppers, seeded, halved and sliced

olive oil

sea salt/pepper

Heat 1 Tbsp. oil in a sauté pan on medium heat. Add mushrooms and cook for about 8 minutes. If you have red wine on hand, feel free to add a little bit. Set aside.

Heat griddle over medium heat.

Layer half of one tortilla with cheese, mushrooms, basil and peppers and place on griddle. Fold over and press with a spatula. Cook for a few minutes, until cheese has melted and tortilla is crispy. Remove, slice in half and serve.

"Is the baby here yet? My mouth is on fire."