Item Of The Week: Enjoying The Last Days of Summer With A Tortilla Box (& A Recipe!)

Now my boyfriend and I make quesadillas all year around as they are a great way to use up extra produce, meats and cheeses that are sailing toward their expiration date but when summer comes they stop being a quick snack and become the main course mostly thanks to the wonder that is sweet summer corn. Nothing says summer to us like crisp crunchy corn with melted queso, cojita and some spicy cilantro! Easy to whip up and served along with a bowl of pico de gallo they are great for surprise guests or lazy dinners spend in the garden. 

So when we got this hand painted, vibrant, fun, floral tortilla box we knew we just had to offer it up as our IOTW while summer was still in play! The tortilla box is a wonder of craftsmanship and I seriously can't think of a more beautiful way to display your tortillas at a party or just for your own use. If you're not as big a fan of mexican food as we are here at Hide & Seek it doubles nicely as a place to hide ugly remotes, keep papers or fill with whatever culinary item brings you joy!

The box is a little less than a foot across and about 4.5"s tall. It retails for $38 and can be picked up at our store location: 12047 Ventura Pl or put up on Etsy by request. Please contact at us hideandseekla@gmail.com for any questions or call us at (818)763-2060.

This item has been sold, but check out our store or etsy page for more pretty little things. 

Now since it would just be cruel not to tell you about our super (not so) secret fresh corn quesadilla you can find the recipe below!

Courtesy of (copy & pasted from) Food52.com and MyFareFoodie

Rosted Corn & Cojita Quesidillas

SERVES 2

• 2 ears fresh corn, or 2 cups frozen corn
• Butter for sauteing corn and frying tortillas 
• pinches cayenne pepper or chili powder
• splashes fresh lime juice
• sprigs cilantro, chopped
• 2 large tortillas
• 1/2 cup queso fresco cheese, grated
• 1/2 cup cojita cheese, grated

1. Cut the corn from the cob using a sharp knife. This will be messy, so be ready for corn to fly in every direction. Sauté the corn with some butter in a pan over medium high heat until it has roasted a bit. Add a pinch of cayenne pepper or chili powder, splash of fresh lime juice, and some chopped cilantro. Stir and then pour into a bowl and set aside.
2. Melt some more butter in the same pan. Fill half of a tortilla with the grated cheeses and the corn and then fold it over. Fry in the pan until golden brown on both sides. Garnish with cilantro, salsa, and sour cream and enjoy!