Chorizo, Black Bean and Corn Quesadillos

Submitted by DailyInspiration

"This recipe is taken from the Southern Living All-Time Favorites Magazine. The recipe also includes a Cilantro Pesto which is used inside the quesadillo and as a dipping sauce. Can't wait to try this dish!"

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 6

ingredients

• 4 chorizo sausage links, chopped (4-inch each)
• 1 (15 ounce) can black beans, rinsed and drained
• 1⁄2 cup frozen whole corn, thawed
• 1⁄2 teaspoon cumin, ground
• 1⁄3 cup cilantro pesto sauce (see below)
• 6 flour tortillas (8 inch size)
• 1 (8 ounce) package shredded Mexican blend cheese

• For pesto

• 3 bunches fresh cilantro, stems removed
• 1 1⁄2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 garlic clove
• 1⁄2 teaspoon salt
• 2 tablespoons water

directions

1. Cook sausage in a large skillet over medium heat 5 minutes or until browned. Add black beans, corn and cumin and cook, stirring occasionally, 3 - 4 minutes or until thoroughly heated.
2. Spread cilantro pesto evenly on each tortilla; sprinkle with cheese . Spoon chorizo mixture on half of each tortilla. Wipe skillet clean.
3. Cook, tortilla side down, in a lightly greased skillet over medium-high heat 1 minute or until lightly browned. Fold tortilla in half over filling. Repeat with remaining tortillas. Serve immediately with remaining pesto.
4. Pesto Sauce: Process all ingredients in a food processor until smooth; stopping to scrape down sides. Store in refrigerator up to 1 week.

Reviews

[nochlo]

Made for PRMR! My wife and I loved these. The kids did not enjoy... It has a flavor my kids didn't even want so I would use the suggestion to make these for a bit older crowd. My oldest is 7. The cilantro made these great! Thanks for this recipe, we will be doing again.