Recipe: Bacon, roasted corn and black bean quesadilla

Irving Farm’s Bacon, Roasted Corn and Black Bean Quesadillas
(Recipe submitted by Slow Food Edmonton member Valerie Rodgers. For a version of this recipe with step-by-step photos, visit her blogpage.
  
Irving Farm’s Bacon can be purchased at City market downtown or at Strathcona Market on Saturdays. It is dry-cured, British-style with no added water, and not smoked. One pound is $8.00.

    Bacon Roasted Corn and Black Bean Filling

Ingredients:
• 1 lb (450 g) Irving Farm’s bacon
• 1 (16-ounce / 450 g) bag of sweet frozen corn, thawed
• 1 red pepper
• 1 bunch of green onions, sliced
• 4 garlic cloves, minced
• 1 purple onion, diced
• 1 (16-ounce / 450 g) can black beans, drained and rinsed
• juice of 1 lime
• 1 tsp (5 mL) salt
• 4 tbsp (60 mL) olive oil
• 8 ounces (225 g) Monterey Jack cheese, grated
• Garnishes: salsa, guacamole, sour cream, cilantro

    Procedure:

• Pre heat oven to 425 degrees F
• In a large bowl, toss together the corn, red pepper, garlic, and onion with 2 tablespoons of the olive oil
• Pour mixture onto a parchment covered cookie sheet; roast for about 20 to 30 minutes, stirring occasionally; remove when the corn is caramelized
• Add beans to the same large bowl; add lime juice, salt, corn mixture and stir
• Then fry the bacon, drain, cool, and slice into small strips
• Place a tortilla on the counter, add a ½ cup of the corn and bean mixture and spoon evenly over half of the tortilla; add bacon, cheese and onions
• Fold the tortilla and do another, then in a large sauté pan heat two teaspoons of olive oil; place both tortillas onto the pan and I weight mine down with a brick
• Cook for about 1 minute; flip them carefully and cook for about 1 more minute, or until golden brown
• Remove from pan, cut into wedges and serve with salsa, sour cream, guacamole and fresh cilantro
• Repeat two more times for a total of 6 or six quesadillas

Valerie’s note: It is the bacon that adds the je ne sais quoi! Chewy, and richly flavourful and fun.