Corn and Black Bean Quesadillas With Pepper Jack Cheese

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READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes.
  • Add frozen corn and cook, stirring occasionally, 3 to 5 minutes; transfer corn to medium bowl.
  • Heat 2 teaspoons vegetable oil; add red onion and cook, stirring occasionally, about 3 minutes.
  • Add garlic and chili powder and cook 1 minute; stir in black beans and cook about 1 minute.
  • Return corn to skillet and toss to combine.
  • Press mixture with spatula to lightly crush black beans.
  • Transfer mixture to empty bowl, stir in lime juice, and season to taste with salt.
  • Wipe out skillet with paper towels and return pan to medium heat until hot, about 2 minutes.
  • Place 1 tortilla in skillet and toast about 2 minutes.
  • Flip tortilla and toast 1 to 2 minutes longer.
  • Slip tortilla onto cutting board.
  • Repeat to toast second tortilla while assembling first quesadilla.
  • Sprinkle 1/3 cup cheese, half the corn and bean mixture, and half of jalapeños, if using, over half of tortilla, leaving 1/2-inch border around edge.
  • Fold tortilla in half and press to flatten.
  • Brush surface generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla.
  • Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes.
  • Brush surfaces with oil and sprinkle lightly with salt.
  • Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer.
  • Transfer quesadillas to cutting board; cool about 3 minutes, halve each quesadilla, and serve.
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