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Corn and Black Bean Quesadillas

I tweaked this America's Test Kitchen recipe a bit and all of my boys gobbled it down, with Jim proclaiming "this is the best quesadilla I've ever had".  I don't know if I would personally go so far, but it was a quick and enjoyable dinner.  Best yet, I doubled the recipe (which on its own makes 4 quesadillas that easily fed my family) and now I have filling to quickly make my own quesadillas for lunch this week. 

Use a light hand when seasoning with kosher salt, as the cheese itself is rather salty. Cooling the quesadillas before cutting and serving is important; straight from the skillet, the cheese is crazy hot and will ooze out. Finished quesadillas can be held on a baking sheet in a 200-degree oven for up to 20 minutes.

INGREDIENTS


2/3 cup corn (thawed frozen or rinsed canned will work fine)

1 Tbsp Vegetable oil , plus more for brushing tortillas

2/3 cup minced red onion

2 teaspoon minced garlic

1 teaspoon chili powder

2/3 cup Black beans (canned, rinsed)

4 teaspoons Lime juice

Kosher salt

4 Plain flour tortillas , eight-inch

1 1/3 cup Pepper Jack cheese (6 ounces)


Preparation

1. Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; tranfer corn to medium bowl. Heat vegetable oil in now-empty skillet over medium heat until shimmering; add red onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and chili powder and cook until fragrant, about 1 minutes; stir in beans and cook until heated through, about 1 minute. Return corn to skillet and toss to combine; gently press mixture with spatula to lightly crush black beans. Transfer mixture to now-empty bowl, stir in lime juice, and season to taste with salt.

2. Wipe out skillet with paper towels and return pan to medium heat until hot, about 2 minutes. Place 1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and slightly browned, 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.

3. 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.

4.  Repeat same steps for subsequent quesadillas.

Serve with sour cream, salsa, and/or guacamole.

Posted on Thursday, August 20, 2009 at 02:25PM by Registered CommenterAmy in , , , , | Comments5 Comments | References5 References

References (5)

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Reader Comments (5)

This looks great and easy! I'm going to try it for dinner tonight. Its seems like a great meal to make when you really dont want to cook at all. Is it just me or does everyone hate cooking when the weekend hits?

August 21, 2009 | Unregistered CommenterEmily

I make these all the time, a definitively staple around here.Oh the black bean!

August 22, 2009 | Unregistered CommenterElizabeth

I have to say that I ran out of my leftover filling last Friday and find myself craving more already. Looks like I'll be making more filling to snack on this week, too!

August 24, 2009 | Registered CommenterAmy

I am making these tonight!
I bought avocados today, how fortuitous to find a yummy recipe to accompany fresh guacamole.

August 24, 2009 | Unregistered CommenterEva

My husband's comment was, "I think these are the best quesadillas I've eaten in my entire life." Very yummy. I put green chili's in instead of jalapenos--it was a little too spicy for the kids, but they still ate them. Definitely a recipe we'll repeat!

May 28, 2010 | Unregistered CommenterLisa

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