Quesadilla
Ingredients
The quesadilla
-
8
pieces
8-inch flour tortillas
-
1½
cups
grated sharp cheddar cheese
-
1½
cups
grated Monterey Jack cheese
-
¾
cup
cooked black beans
-
½
piece
red bell pepper, diced
-
4
pieces
scallions, thinly sliced
-
½
cup
corn kernels
-
2
pieces
jalapeño peppers, thinly sliced
For serving
-
to taste
Homemade Salsa or Salsa Verde
-
to taste
Pico de Gallo
-
to taste
Guacamole
-
to taste
Sour cream
-
to taste
Chopped fresh cilantro
Instructions
- Lay the tortillas flat on a clean work surface.
- In a medium bowl, combine the cheddar and Jack cheeses.
- Sprinkle half the cheese over one half of each tortilla, leaving the other half bare.
- Add black beans, red peppers, scallions, corn, and jalapeños over the cheese, then top with the remaining cheese.
- Fold the bare half of each tortilla over the fillings to create a half-moon shape.
- Heat a dry cast iron skillet over medium-low heat.
- Cook two quesadillas at a time until the cheese melts and the tortillas are browned on both sides, about 1 to 2 minutes per side.
- Slice and serve with desired toppings.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
15g
Sodium
500mg
Cholesterol
40mg
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