Pico De Gallo and Corn & Black Bean Quesadilla

For some reason I am liking me some Mexican food.  But not the restaurant Mexican food.  The "I want to be a chef like Rick Bayless" Mexican food.  After multiple failed attempts at his rather complex recipes, I have decided to just put together my own.  Ingredients that I like and I think go well together, so far so good.  If the boys eat it then I will keep cooking it.

Pico de Gallo

12  Campari tomatoes

1/2 large White Onion

1/2 bunch fresh Cilantro ( I like a lot of Cilantro)

1/2 to 1 large Lime

Kosher Salt 

1. Seed and chop tomatoes, dice onions and rough chop the cilantro
2. combine all ingredients in a large bowl and sprinkle with salt
3. Add the juice of the lime and chill before serving

<span>Corn and Black Bean Quesadilla</span>

1 cup frozen Corn or4-6 ears fresh corn

1/2 large Vidalia Onion

1 can black beans, rinsed and drained

1 tsp olive oil

Kosher salt

6 flour Tortillas

1/2 cup shredded Mexican Cheese blend

1. Sautee onions in olive oil and a sprinkle of salt until they start to caramelize (3-4 min.)
2. Add corn and saute another 3 min.
3. Add Black beans and a dash of salt until all flavors come together, 2 min
4. Spoon mixture onto 1 flour tortilla and top with 2 tbsp cheese and another tortilla
5. Broil until cheese is melted (1-2 min)