Prep 10 mins
Cook 10 mins
A recipe I found in the HomeBasic, Winter 2007. I have not tried it so I took a guess for the preparation and cooking time.
- 118.29 ml mayonnaise or 118.29 ml low-fat mayonnaise
- 59.14 ml monterey jack cheese or 59.14 ml cheddar cheese, shredded
- 59.14 ml salsa
- 4 (40 inch) whole wheat tortillas
- 236.59 ml corn kernel, frozen, thawed
- 118.29 ml canned black beans, drained and rinsed
- 2 green onions, chopped
- In a bowl, combine the mayonnaise, cheese and salsa. Spread one-quarter of the mixture onto each of the 4 tortillas.
- Sprinkle each tortilla with one-quarter of the corn, beans and onions. Fold the tortilla in half and press together.
- Preheat a nonstick frying pan over medium heat. Place a tortilla on the pan and cook until lightly browned on the bottom. Flip and cook the other side until the cheese is melted and the tortilla is golden brown.
- Remove from pan and repeat with remaining tortillas. To serve, cut into wedges.
I added a little extra picante sauce. I may substitute the Mayo for cream cheese next time. I also added extra cheese. Needs a little heat, so I may add a little Jalapeno next time too.
Amendment Jan 2011: So I figured out the BEST combo for a quesadilla. black beans, corn, cheese, chicken, Sazon Mexican Spice blend, and chipotle powder. seriously the best ever...
Excellent recipe! Leary about the mayo before trying the final product but turned out great. Only modification I made was reducing the corn to 1/2 cup and adding 1/2 cup of diced chicken. Kids enjoyed them too.
I really liked this as posted! The things that I feel would take it over the top is to add some fresh cilantro and some diced jalapeno. I will reduce the sauce I put on each tortilla next time because it was just a little runny, but I used smaller tortillas and thought I'd rationed everything out right. Great quick and easy lunch or weeknight recipe. Thanks for sharing!