The toasted fresh corn is a must, but ground pork or beef work well instead of turkey.
Makes 4 servings as an appetizer or 2 as an entrée
2 tablespoons olive oil
1-1/2 cups fresh corn kernels (about 3 large ears of corn)
1/2 pound ground turkey
2 teaspoons peeled and minced garlic
4 (8 inch) flour tortillas
1 cup grated Monterey jack cheese or queso fresco
2 ripe tomatoes, cored, halved, and cut into 1/4 inch thick slices
4 teaspoons canola oil, divided
salt and freshly ground black pepper, to taste
Heat the olive oil in a 10 or 12 inch cast-iron skillet or heavy-bottomed sauté pan over high heat. When the oil begins to smoke, test it with a piece of corn, it should sizzle loudly when it hits the pan. Carefully add the corn to the pan and cook, stirring constantly while the corn sizzles and pops, until it is evenly toasted and golden brown, 1 to 2 minutes.
Add the turkey and continue to stir, breaking up the turkey with a spoon and cooking until no longer pink, 3 to 5 minutes more. Add the garlic and cook for 1 minute, remove pan from heat. Season with salt and pepper, and transfer the turkey mixture to a bowl. Wipe out the sauté pan.
Line up the tortillas on a work surface and divide the cheese among them. Spread out the cheese so it covers the bottom half of each tortilla. Top the cheese on each tortilla with a generous 1/2 cup of turkey filling and then with tomato slices. Fold the top half of each tortilla over the filling, pressing gently.
Return the sauté pan to medium heat and drizzle about 1 teaspoon canola oil in the pan. When the oil is hot, carefully lift 1 quesadilla, holding the edges closed with your fingers and place it in the pan. Cook until the bottom is golden brown and crisp, 2 to 3 minutes. (Check its progress after 1 minute by lifting it with a spatula.) Carefully turn the quesadilla over and toast the second side. Transfer to a cutting board and cut into 3 wedges. Repeat with the remaining quesadillas.
Serve hot with Fiery Three-Onion Salsa and Limed Sour Cream (recipes follow).