Tex-Mex Black Bean Tomato and Corn Quesadilla
Ok in the notes I give you two alternative cheese choices for the brave at heart but I love the heat so I figured I would mention them usually I just put some ideas of things you can use as I know not all parts of the country have some of the harder to find ingredients and I want to give you options. Now warning these are spicy so if you like mellow stay clear and in fact although the recipe calls for pepper jack you can use regular Monterey jack or even a Mexican cheese blend if you don’t want all the heat completely your choice and in fact for the kids ones you may want to do that anyways.
When cooking the vegetables the tomatoes are going to give up their water and you want most of this gone or you are going to have a mess on your hands when you try and cook your quesadillas so I suggest in the instructions cooking off most of the liquid soggy tortillas are not what we are after here. This is especial true if you want to make them all ahead and keep them warm in the oven you don’t want the tomato juice leaching all over our nice crisp quesadillas in the oven so make sure the water goes away before cooking the quesadillas.
Now another simple alteration you can do too is use fiesta corn in place of the regular corn it will turn the heat up a bit more but will give it another dimension not there otherwise. And as always alter to personal preference if you’re not into black beans use whatever kind of beans you like just make sure to rinse them first. You could even use refried beans if you like might be a little harder in the cooking process but a very easy change up.
I hope as we expand the Tex-Mex section you are learning to let go of preconceived notions of what is what and which side of the border really doesn’t matter if it taste good is all I am after. Names are not something I am going to get into I am here to deliver taste, good taste at that, and you can call it what you like, bottom-line is does it taste great and can I make it at home and if so how please share your thoughts in the comments bellow with what you think of my ideas and what makes the most difference to you I would love to hear your ideas on the subject.
- 8 10 inch flour tortillas
- 1 can whole kernel corn, rinsed
- 1 medium red onion, diced
- 2 tablespoon minced garlic
- 1 can black beans, rinsed
- ½ teaspoon chipotle chili powder
- 4 roma tomatoes, seeded and diced
- ⅛ cup fresh cilantro chopped
- 1 lime juiced
- 2 cups pepper Jack cheese, shredded
- Salt and pepper to taste
- Extra virgin olive oil as needed for frying
- In a skillet add a bit of extra virgin olive oil and add the onion and sauté it on medium high for five minutes stirring frequently when they are soft add the black beans, corn and tomato along with the garlic and sauté until you remove most of the liquid from the tomatoes stirring regularly.
- Add the chili powder, fresh cilantro and juice from the lime and season with salt and pepper and cook for a few minutes until most all the liquid is gone.
- On a plate place one of the tortillas and on half of it spread a liberal amount of the pepper jack cheese.
- Next add some of your seasoned vegetables and top with another sprinkling of pepper jack.
- Fold the other half of the tortilla over and press down on it to close it.
- In a large cast iron pan heat a small amount of olive oil just enough to coat the bottom of the pan and using two spatulas carefully lower the quesadilla into the pan and cook until golden brown.
- Using two spatulas carefully flip the quesadilla over and brown the second side.
- When browned remove to a cutting board and let stand for a few minutes then cut into quarters and serve with fresh salsa, guacamole, and or sour cream.
- Repeat for the remaining tortillas working one at a time until all ingredients are used up.
- You can keep the other quesadillas warm in an oven on low on a baking sheet if you want to serve them all at the same time.
- Garnish with some fresh cilantro torn (optional).
Chipotle Cheddar by Cabot (8 ounce) (alturnative cheese)
Blaser's Ghost Pepper Habanero Jack (7.5 ounce) by igourmet (alturnative cheese)
If you are looking for a vegetarian quesadilla with a lot of balance then this one is a good choice. It has got both protein from the beans and cheese and carbohydrates from the tomatoes and corn along with the one thing that truly matters taste. It is big on all of these and in many vegetarian quesadillas it is missing one or the other so what I set out to create a quesadilla that had all the things nutritionally you need in one meal without having to add a bunch of other stuff on the side to get that balance. This is one thing I love about this kind of cuisine is the balance nutritionally it brings to the
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