Corn and Black Bean Quesadillas w/ Pepper Jack Cheese

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Corn and Black Bean Quesadillas w/ Pepper Jack Cheese

The sweetness of the corn combines with fiery pepper jack cheese to offer a wonderful alternative to the garden-variety quesadilla.

1. Heat 10-inch nonstick skillet over medium-high heat until hot. Add 1/3 cup thawed frozen corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; transfer corn to bowl. Heat 2 teaspoons vegetable oil in now-empty skillet over medium heat until shimmering; add 1/3 cup minced red onion and cook until softened, about 3 minutes. Add 1 teaspoon minced garlic and 1/2 teaspoon chili powder and cook until fragrant, about 1 minute; stir in 1/3 cup canned black beans and cook until heated through, about 1 minute. Return corn to skillet; gently press mixture with spatula to lightly crush beans. Transfer mixture to now-empty bowl, stir in 2 teaspoons lime juice, and season with salt.

2. Wipe out skillet with paper towels and return pan to medium heat until hot. Follow recipe for Quesadillas, using Pepper Jack cheese and dividing corn and bean filling between quesadillas.


Makes 2 folded 8-inch quesadillas

Cooling the quesadillas before cutting and serving is important; straight from the skillet, the cheese is molten and will ooze out. Finished quesadillas can be held on a baking sheet in a 200-degree oven for up to 20 minutes.


2 (8-inch) flour tortillas
2/3 cup (3 ounces) shredded Monterey Jack or cheddar cheese
1 tablespoon minced pickled jalapeños (optional)
Vegetable oil for brushing tortillas
Kosher salt

1. Heat 10-inch nonstick skillet over medium heat until hot, about 2 minutes. Place 1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and slightly browned, 1 to 2 minutes longer. Slip tortilla onto cutting board. Repeat to toast second tortilla while assembling first quesadilla. Sprinkle 1/3 cup cheese 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 top generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla.

2. Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush tops with oil and sprinkle lightly with salt. Flip quesadillas and cook until second sides are crisp, 1 to 2 minutes. Transfer quesadillas to cutting board; cool about 3 minutes, halve each quesadilla, and serve.