Black-Bean and Goat-Cheese Quesadillas

"These can be made as a side dish, an appetizer, or a light dinner with a salad. To give them a smoky flavor, cook them on an outdoor grill rather than in a grill pan, until the cheese melts and the tortillas are crisp. Recipe from Martha Stewart Living magazine. She uses this as a side dish for Recipe#322454. She also serves Recipe#322410 as a side dish as well."
 
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Ready In:
35mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Mash beans in a medium bowl until chunky. Add goat cheese, tomato, corn, scallions, and oregano. Season with salt and pepper, and stir until well combined.
  • Heat a grill pan over medium heat. Spread 1/2 cup bean mixture evenly over 1 tortilla, and top with another tortilla. Repeat with remaining bean mixture and tortillas.
  • Raise heat to medium-high. Grill quesadillas, 1 or 2 at a time, until grill marks appear and filling is hot, about 2 minutes per side. Cut into wedges, and serve warm.

Questions & Replies

  1. I want to make a large batch of the black bean / goat cheese quesidillas on the bbq, what is the best way to keep them warm before serving? Or, should I bake them in the oven which would allow for larger batches - tips for best baking results? I made these last summer for a friend and they were delicious. Thanks!
     
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Reviews

  1. Easy, creamy and delicious. Definitely a keeper - thank you!
     
  2. Very delicious and easy to make. DH commented that this is a definite make again recipe and I agree. I also sprinkled a little grated cheese to each quesadilla and instead of cooking them on the grill baked them in the oven. I covered them with tin-foil to stop them drying out. Made for Aus/Kiwi Recipe Swap 30
     
  3. These are excellent and easy to make. Perfect for a night when you do not have a lot of time to cook. I used canned Aylmer Accents drained(about 1/2 can) in place of the fresh tomatoes. I also added about 1 tablespoon of shredded cheese to each quesadillas. Thanks for the recipe.
     
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RECIPE SUBMITTED BY

Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.
 
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