Corn and Black Bean Quesadillas with Pepper Jack Cheese

americastestkitchen.com

Pat

subheading: Gather Your Ingredients:

⅓ cup frozen corn kernels, thawed

2 teaspoons vegetable oil, plus more for brushing tortillas

⅓ cup minced red onion

1 teaspoon minced garlic

½ teaspoon chili powder

⅓ cup black beans (canned)

2 teaspoons lime juice

2 plain flour tortillas, eight-inch

⅔ cup pepper Jack cheese (3 ounces)

1 tablespoon minced pickled jalapeños (optional)

View Nutritional Information

subheading: Key Equipment:

12-Inch Nonstick Skillets

subheading: Before You Begin:

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 molten and will ooze out. Serve the quesadillas with salsa, guacamole, or sour cream. Finished quesadillas can be held on a baking sheet in a 200-degree oven for up to 20 minutes.

Directions at americastestkitchen.com

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