Recipe by Tish
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!
Top Review by Sue Lau
These were DELICIOUS! I loved the flavors, they were very Southwest. I left the jalapenos and the cheese separate, and added that as I made each one (I made full "pancake" quesadillas and cut them like pizzas, and added jalapenos only to those who like it HOT!) I also used butter on the tortillas instead of oil as I think it gives a better flavor. I did find an excess of bean-type filling and some cheese...this may call for extra tortillas!!!!
- 1 small zucchini, grated and drained on paper towels (about 1 cup)
- 236.59 ml defrosted frozen corn, drained on paper towels
- 1 small red onion, chopped
- 2 jalapeno chiles, seeds and ribs removed,chopped
- 395.10 ml drained and rinsed canned black beans (one 15-ounce can)
- 2.46 ml salt
- 1.23 ml fresh ground black pepper
- 4.92 ml chili powder
- 340.19 g monterey jack cheese, grated
- 8 large flour tortillas (burrito-size)
- 29.58 ml cooking oil
Directions See How It's Made
- 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.