I think everyone is well aware that I love Mexican food, and a few weeks ago I was in the mood for a new variation on what seems to be our weekly fix. These are healthy, tasty and were so good that I made them again last night! This recipe originally came from Cooks Illustrated, so you know it is good stuff. We only had to pick up a few things for these, making them easy on the wallet. Don't get discouraged by the many steps- they are quick and easy.
Servings: 2 folded 8-inch quesadillas
INGREDIENTS
1/3 cup frozen corn kernels, thawed
2 teaspoons vegetable oil, plus more for brushing the tortillas
1/3 cup minced red onion
1 teaspoon minced garlic
1/2 teaspoon chili powder
1/3 cup black beans (canned)
2 teaspoons lime juice
Kosher salt
2 plain tortillas, 8-inch
2/3 cup Pepper Jack cheese, in pieces or shredded
INSTRUCTIONS
-Heat a 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes.
-Add the corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; transfer corn to medium bowl.
-Heat 2 teaspoons 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.
-Wipe out the 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 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.
-------
And a tip from me, I buy the Birds Eye Steamfresh frozen corn that comes as four small separate frozen packs, perfect for a quick side dish or a recipe that calls for a small amount like this. If there's more than two of you, definitely double the recipe- it makes exactly two quesadillas.
Tried any new recipes lately? This one is a definite keeper- I love it when that happens!
Tried any new recipes lately? This one is a definite keeper- I love it when that happens!
Happy Tuesday, xo.
