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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (516g) Recipe makes 4 servings |
||
| Calories 1233 | ||
| Calories from Fat 460 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 51.1g | 78% | |
| Saturated Fat 21.6g | 108% | |
| Monounsaturated Fat 18.4g | ||
| Polyunsaturated Fat 8.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 75mg | 25% | |
| Sodium 2594mg | 108% | |
| Potassium 948mg | 27% | |
| Total Carbohydrate 146.4g | 48% | |
| Dietary Fiber 16.0g | 63% | |
| Sugars 6.3g | ||
| Protein 47.8g | 95% | |
Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas
By: Tish
Aug 5, 2002
One of those email recipes I haven't tried yet, but it sounds so good with a margarita on a summer afternoon that I thought I would share it. Hope you enjoy!
SERVES 4
Ingredients
- 1 small zucchini, grated and drained on paper towels (about 1 cup)
- 1 cup defrosted frozen corn, drained on paper towels
- 1 small red onion, chopped
- 2 jalapeno chiles, seeds and ribs removed,chopped
- 1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 teaspoon chili powder
- 3/4 lb monterey jack cheese, grated
- 8 large flour tortillas (burrito-size)
- 2 tablespoons cooking oil
Directions
1
In a large bowl, combine the zucchini, corn, onion, jalapenos, beans, salt, pepper, and chili powder.2
Toss gently to distribute the seasonings and then stir in the cheese.3
Heat the oven to 200 degrees F.4
Set the tortillas on a work surface.5
Put about 1/3 cup of the filling on one half of each tortilla.6
Spread the filling to the edge and then fold the tortilla over the filling.7
In a large nonstick frying pan, heat 1/2 Tbs of the oil over moderate heat.8
Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1-1/2 minutes per side.9
Remove from the pan and keep warm on a baking sheet in the oven.10
Repeat in batches with the remaining oil and quesadillas.11
Cut the quesadillas in wedges and serve.
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- Course > Appetizers
- Course > Lunch/Snacks
- Course > Side Dishes
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Beans > Black Beans
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Presentation > Finger Food
Featured Reviews for This Recipe
From: Chef #369951
On Jul 17, 2007
Didn't have zucchini on hand, so used chopped, seeded tomatoes. Delish!
From: Sue L
On Oct 16, 2002
These were DELICIOUS! I loved the flavors, they were very Southwest. I left the jalapenos and the cheese separate, and added that as I made each one (I made full "pancake" quesadillas and cut them like pizzas, and added jalapenos only to those who like it HOT!) I also used butter on the tortillas instead of oil as I think it gives a better flavor. I did find an excess of bean-type filling and some cheese...this may call for extra tortillas!!!!
From: Cheryk Bymaster
On Aug 17, 2005
I can't believe I haven't rated this yet! We have made many times. This is the best! My husband has adopted this recipe as one of his specialty dishes. Very easy to prepare.Other than the following change, we follow the recipe exactly. We use butter instead of oil for the tortillas. Fresh corn is so much better to use instead of canned or frozen. IJMO. I am in the process of freezing corn right now so we can enjoy these this winter! I also have the makins' for them for this weekend. So much better than ones filled with meat!
From: Mary the Great
On Oct 14, 2003
Very good! No oil needed. You can toast the tortillas (wheat are just as good) in a dry sauce pan.
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