Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas Recipe #36349
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!
by Tish
30 min | 10 min prep
SERVES 4
- 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
- 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.
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5 stars