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!
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.
Spread cilantro pesto evenly on each tortilla; sprinkle with cheese . Spoon chorizo mixture on half of each tortilla. Wipe skillet clean.
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.
Pesto Sauce: Process all ingredients in a food processor until smooth; stopping to scrape down sides. Store in refrigerator up to 1 week.