Corn And Black Bean Quesadillas With Pepper Jack Cheese

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1/3 cup frozen corn
• 2 teaspoons vegetable oil
• 1/3 cup red onion, minced
• 1 teaspoon garlic, minced
• 1/2 teaspoon chili powder
• 1/3 cup black beans
• 2 teaspoons lime juice
• salt
• 2 flour tortillas
• 2/3 cup monterey jack pepper cheese
• 1 tablespoon jalapeno, minced

Recipe

• 1 heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes.
• 2 add frozen corn and cook, stirring occasionally, 3 to 5 minutes; transfer corn to medium bowl.
• 3 heat 2 teaspoons vegetable oil; add red onion and cook, stirring occasionally, about 3 minutes.
• 4 add garlic and chili powder and cook 1 minute; stir in black beans and cook about 1 minute.
• 5 return corn to skillet and toss to combine.
• 6 press mixture with spatula to lightly crush black beans.
• 7 transfer mixture to empty bowl, stir in lime juice, and season to taste with salt.
• 8 wipe out skillet with paper towels and return pan to medium heat until hot, about 2 minutes.
• 9 place 1 tortilla in skillet and toast about 2 minutes.
• 10 flip tortilla and toast 1 to 2 minutes longer.
• 11 slip tortilla onto cutting board.
• 12 repeat to toast second tortilla while assembling first quesadilla.
• 13 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.
• 14 fold tortilla in half and press to flatten.
• 15 brush surface generously with oil, sprinkle lightly with salt, and set aside. repeat to form second quesadilla.
• 16 place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes.
• 17 brush surfaces with oil and sprinkle lightly with salt.
• 18 flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer.
• 19 transfer quesadillas to cutting board; cool about 3 minutes, halve each quesadilla, and serve.