Corn And Black Bean Quesadillas With Pepper Jack Cheese Food

BLACK BEAN QUESADILLAS WITH PEPPER JACK CHEESE

Steps:

• Heat a pot or a large pan over medium heat. Add the oil, onion, bell pepper, poblano pepper, corn, jalapeño and garlic. Saute until cooked through - about 5 minutes.
• Heat the refried beans in a small pot, add taco seasoning to flavor the beans (to taste)
• Once the veggies have cooked, add the cumin, chili powder and salt to taste.
• Meanwhile, grate the pepper jack cheese and set aside.
• Assemble your quesadilla and get ready to cook it! First, take your tortilla and slather half of it with the refried black bean mixture (about 1/4 cup per tortilla). Top it with the veggies (1/4 the veggie mixture). And then top it with the cheese (1 oz per quesadilla).
• Fold the quesadilla in half. Spray a large pan with the olive oil cooking spray, and let the quesadilla cook until it's brown and crispy. Flip it to cook the other side and continue cooking until the cheese has melted and both sides are crisp.
• Cut into slices, serve with salsa, guacamole or 2% Greek Yogurt.

BLACK BEAN AND CORN QUESADILLAS

Steps:

• Add olive oil to a large skillet over medium high heat.
• Add the onion and bell pepper and saute for 1-2 minutes.
• Add garlic and saute for 30 seconds. Add black beans, corn, salsa, brown sugar, cumin and chili powder and stir to combine.
• Reduce heat. Taste and adjust seasonings, if desired.
• Heat another large skillet. Place one tortilla in the skillet. Add a sprinkle of cheese, followed by a heaping scoop of black bean and corn filling and spread into an even layer.
• Top with another sprinkle of cheese. Add a tortilla on top and cook until the bottom tortilla is golden.
• Use a large spatula to carefully flip the tortilla to the other side. Cook until cheese is melted and bottom tortilla is golden brown.
• Serve with sour cream and salsa.

CORN QUESADILLAS

Steps:

• Place the first six ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of two tortillas with 1/2 teaspoon oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil., Place a large nonstick skillet over medium heat. In two batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with guacamole.

BLACK BEAN AND CORN QUESADILLAS

Steps:

• 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. Melt more butter as needed, and repeat with remaining tortillas and filling.

CORN AND BLACK BEAN QUESADILLAS WITH PEPPER JACK CHEESE

Steps:

• Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes.
• Add frozen 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 minute; stir in black 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.

CORN AND BLACK BEAN QUESADILLAS

Steps:

• Heat 1 tablespoon of oil in a 10-inch nonstick skillet. Add the onion and garlic; cook until lightly golden, 1 to 2 minutes. Add the beans, corn and another tablespoon of oil if the pan seems dry. Season with the salt, cumin and pepper, and stir in the cilantro. Let cook over medium-low heat until the beans and corn are heated through, about 5 minutes.
• Heat a 10-inch cast-iron skillet over medium heat.
• Meanwhile, arrange the tortillas flat on a counter. Sprinkle 1 1/2 tablespoons of cheese on one half of each tortilla. Spoon 2 tablespoons of the bean-corn mixture over the cheese. Top with another 1 1/2 tablespoons of cheese. Fold the filled tortillas into half-moons.
• Place 2 quesadillas in the skillet. Cook until golden on the bottom and the cheese has started to melt, 2 to 3 minutes. Use a spatula to flip the quesadillas, and cook until golden on the other side, 2 to 3 more minutes,. Repeat with the remaining quesadillas.
• Serve topped with pico de gallo if desired.
• Easy Swap In: We usually make the filling with leftover grilled or roasted corn, but frozen corn works great too. Don't thaw the corn-just add the frozen kernels to the pan with the black beans and allow 1 to 2 extra minutes for them to heat through.

ZUCCHINI, CORN, BLACK-BEAN, AND JACK-CHEESE QUESADILLAS

Steps:

• In a large bowl, combine the zucchini, corn, onion, jalapenos, beans, salt, pepper, and chili powder.
• Toss gently to distribute the seasonings and then stir in the cheese.
• Heat the oven to 200 degrees F.
• Set the tortillas on a work surface.
• Put about 1/3 cup of the filling on one half of each tortilla.
• Spread the filling to the edge and then fold the tortilla over the filling.
• In a large nonstick frying pan, heat 1/2 Tbs of the oil over moderate heat.
• Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1-1/2 minutes per side.
• Remove from the pan and keep warm on a baking sheet in the oven.
• Repeat in batches with the remaining oil and quesadillas.
• Cut the quesadillas in wedges and serve.