Wednesday, September 1, 2010

Second Helping Cheesy Corn Tortilla Pizzas

I am literally sticking to my couch from humidity as I type this. Probably way too much information for most of you, but the fact is, it's hot in Boston tonight. Only me and a few other, hungry wack-jobs would turn on their stoves on a night like this. But that's exactly what I did.

I'm leaving for Italy in less than five weeks, so it's really crunch time for saving every extra dollar I can. So, over the next few weeks, expect to see a lot of out-of-the-pantry recipes like this one.

Since it was so hot tonight, I wanted a quick yet delicious dinner. I had whole wheat tortillas leftover from last week's Tofu and Black Bean Quesadillas, I had corn in the freezer, and I always have cheese and a jar of sliced jalapenos in the fridge. I decided to throw them all together and made some Cheesy Corn Tortilla Pizzas.

Cheesy Corn Tortilla Pizzas
Yields: 2 servings

-2 whole wheat tortillas
-2 cups of corn
-10-12 jalapeno slices
-1 1/2-2 cups shredded cheddar cheese
-1 tbsp. olive oil (plus a little extra for the tortillas and cookie sheet)
-Chili powder
-Salt and black pepper, to taste
-Squirt of fresh lime juice

Directions: Preheat oven to 350*. On the stove top, heat up 1 tablespoon olive oil in a saute pan on low heat. Add corn, and season with chili powder, cumin, cilantro, salt and pepper. Once mixed and slightly heated, take off burner and squirt some lime juice over the corn.
Place both tortillas on a greased cookie sheet (I just rubbed some olive oil on the sheet), and brush a tiny bit of olive oil on each tortilla, to help them brown in the oven. Coat each tortilla with the shredded cheddar cheese, and pour equal amounts of the seasoned corn on top of the cheese layers. Place 5 to 6 jalapeno slices on each "pizza," and pop the sheet in the oven. Let the pizzas bake for 10 to 12 minutes, or until cheese is melted and the edges of the tortillas are lightly browned and crispy.

The end result was a light, cheesy, slightly spicy dish that was perfect for a hot, humid evening. I loved how crispy the tortilla got in the oven, and how well the buttery, well seasoned corn complemented the richness of the cheddar. This was a fantastic use of leftovers.

Are you a fan of leftovers? Why or why not?


  1. I love leftovers! Last night was our turn to cook a family dinner up in Ogunquit. We made beer-poached and grill sausages, grilled and sauteed peppers and onions, local farm fresh salad and sweet potato fries. This morning Bret and I made an omelette using some of the leftover sausages and veggies. Delish!

  2. This sounds so yummy, and like a perfect way to use up some of the over-abundance of frozen corn that I have in my freezer.

  3. Michelle, that omelette sounds incredible! And Cassie, I highly recommend this dish for using up leftover corn - a side of loose corn (vs. corn on the cob) can get real boring, real fast.

  4. i'm so jealous of your trip to Italy, I'm hoping for lots and LOTS of pictures to be posted!

  5. There will be plenty of pictures, SBK! That's a promise!