Saturday, December 18, 2010

Black Bean and Corn Quesadillas

We love standard quesadillas, but these are definitely a step up. I would consider them restaurant quality and they are not that hard to make. Enjoy! --Mark


2 tsp olive oil
3 T finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 T brown sugar
1/4 cup salsa
1/4 tsp red pepper flakes
2 T butter, divided
8 (8 inch) flour tortillas
1 1/2 cups shredded Monterey Jack cheese, divided


Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.

Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling

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