This was easier than I thought it would be and was really yummy. I made one batch with pepper jack and one with Monterey jack, the latter was much better and didn't over power the vegetables.
Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas
- 1 small zucchini, grated and drained on paper towels (about 1 cup)
- 1 cup defrosted frozen corn, drained on paper towels
- 1 small red onion, chopped
- 2 jalapeño peppers, seeds and ribs removed, chopped
- 1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 teaspoon chili powder
- 3/4 pound Monterey jack, grated (about 1 quart)
- 8 large (burrito-size) flour tortillas
- 2 tablespoons cooking oil
- 1. In a large bowl, combine the zucchini, corn, onion, jalapeños, beans, salt, pepper, and chili powder. Toss gently to distribute the seasonings and then stir in the cheese.
- 2. Heat the oven to 200°. 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.
- 3. In a large nonstick frying pan, heat 1/2 tablespoon of the oil over moderate heat. Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1 1/2minutes 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.
- Wine Recommendation: Pull out the stops with a full-throttle red zinfandel from Napa or Amador county. These big, powerful, full-bodied wines are loaded with enough ripe blackberry fruit and exotic spice to match the quesadillas and salsa.
- Notes: All commercially frozen vegetables have already been blanched, so you don't need to cook them for as long as raw vegetables. In fact, some--such as corn, peas, and spinach--don't need to be cooked anymore at all. Just defrost and heat.
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