DRUNKEN SALSA WITH "HOUSEMADE" GARLIC BLACK PEPPER CHIPS

I have not used alcohol much in my cooking but this sounds like it would be interesting to try out some time.

The salsa is made from pasilla chiles, garlic, orange juice, dark beer and a tablespoon of tequilla. 











 The "homemade" chips are purchased tortilla chips coated with vegetable oil, garlic and fresh ground pepper.


This was spotted over at Food Buzz by Kitchen Confidence aka

Brandon Matzek that he adapted from the book "Fiesta at Rick's"
by Rick Bayless.


Photos:  Brandon Matzek

ROASTED CORN QUESADILLAS

http://www.foodnetwork.com/recipes/guy-fieri/roasted-corn-quesadillas-recipe/index.html

"Times:
Prep 20 min
Inactive Prep
1 hr 0 min
Cook 25 min
Total:
1 hr 45 min

SNI.Food.CookTime.init();

Ingredients
1/4 cup chipotle peppers in adobo sauce, minced
1/2 lime, juiced
1 cup sour cream
3 ears white corn on the cob
2 tablespoons olive oil
1 jalapeno, seeded and minced
1/4 red onion, diced
1/2 cup black beans
2 Roma tomatoes, diced
2 tablespoons diced roasted red bell peppers
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
6 tablespoons freshly chopped cilantro leaves, divided
6 ounces Jack cheese, shredded
6 ounces Cheddar, shredded
8 medium flour tortillas
5 tablespoons, sliced scallions

Directions
Preheat grill to high. Preheat oven to 375 degrees F.

Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour.

Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob.

In a medium saute pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans. Saute until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Stir and saute for 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro. Remove the pan from heat and let rest.

Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas.

Place tortillas on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through.

Cut each into 6 pieces.

Serve with chipotle sour cream garnished with scallions. "