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Ingredients
| frozen sweet yellow corn kernels: 1/3 cup |
| vegetable oil: 2 tsp |
| onions - red (chopped): 1/3 cup (minced) |
| garlic (minced): 1 tsp (minced) |
| chili powder: 1/2 tsp |
| black beans: 1/3 cup |
| lime juice: 2 tsp |
| salt |
| flour tortillas: 2 tortillas |
| pepper jack cheese (shredded): 2/3 cup |
| jalapeno peppers (minced): 1 Tbl |
Corn and Black Bean Quesadillas With Pepper Jack Cheese
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
2 serving(s)
Tags
- Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes.
- Add corn and cook, stirring occasionally, 3 to 5 minutes; transfer corn to medium bowl.
- Heat 2 teaspoons vegetable oil add red onion and cook, stirring occasionally, about 3 minutes.
- Add garlic and chili powder and cook 1 minutes; stir in beans and cook about 1 minute.
- Return corn to skillet and toss to combine; press mixture with spatula to lightly crush black beans.
- Transfer mixture to empty bowl, stir in lime juice, and season to taste with salt.
- Wipe out skillet with paper towels and return pan to medium heat until hot, about 2 minutes.
- Place 1 tortilla in skillet and toast about 2 minutes. Flip tortilla and toast 1 to 2 minutes longer. Slip tortilla onto cutting board.
- Repeat to toast second tortilla while assembling first quesadilla.
- Sprinkle 1/3 cup cheese, half the corn and bean mixture, and half of jalapeños, if using, over half of tortilla, leaving 1/2-inch border around edge.
- Fold tortilla in half and press to flatten.
- Brush surface generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla.
- Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes.
- Brush surfaces with oil and sprinkle lightly with salt.
- Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer.
- Transfer quesadillas to cutting board; cool about 3 minutes, halve each quesadilla, and serve.