Recipe(tried): Quesadillas with Smoked Gouda and Penelope's Taste of Mexico Corn Salad - Some of my favorites for picnics

QUESADILLAS WITH SMOKED GOUDA

2 tablespoons (1/4 stick) butter
1 large Vidalia onion (or any other sweet onion), thinly sliced
1 1/2 cups grated smoked Gouda cheese
4 10-inch-diameter flour tortillas
4 ounces sliced prosciutto, chopped
2 tablespoons (1/4 stick) butter, melted

Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and saut until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat. Cool to room temperature.

Preheat oven to 350 degrees F.

Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and saut ed onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortilla with some of melted butter.

Brush heavy large skillet with some of melted butter. Place over medium-high heat. Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to heavy large baking sheet.

Bake until tortillas are golden and cheese melts, about 5 minutes.

Transfer quesadillas to work surface. Cut each into 6 triangles. Arrange on platter and serve hot.

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PENELOPE'S TASTE OF MEXICO CORN SALAD

2 bags of frozen sweet corn (thawed) or 6 ears of freshly steamed corn cut off of the cob
2 large Creole tomatoes cut into 1/2-inch cubes or 2 cups of grape tomatoes, halved
1 finely chopped Vidalia onion
1/2 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
the juice of one lime
1 can of drained black beans, drained and rinsed
Kosher salt and freshly cracked black pepper to taste

Mix all ingredients and toss to blend. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)

Can also add chopped jicama, chopped green onions, chopped jalapeno, chopped red peppers, garlic the possibilities are endless! Cha Cha Cha!