Tex-Mex quickly became a favorite staple of our family meals, and still is. Today we use our imaginations and go beyond where we started of course. A quesadilla isn't just a grilled cheese sandwich on a tortilla instead of white bread.
This month I'll be sharing a few of our favorite quesadilla recipes.
This first is adapted from an Emeril Lagasse recipe.
BLACK BEAN & CORN QUESADILLAS
2 teaspoons olive oil, plus more for cooking quesadilla
1/2 cup diced red pepper
1 cup frozen corn
1/2 cup canned black beans, rinsed and drained
¼ cup minced onion
1 tablespoon diced green chiles
1 teaspoon ground cumin
1 lime, juiced
10 flour tortillas
1 tablespoon chopped fresh cilantro
3/4 cup grated Monterey jack cheese
Heat 1 olive oil over medium heat. Add vegetables and seasonings. Cook until heated through.
Add the lime juice, stir to combine, and remove from heat.
To assemble: Lay one tortilla in a hot skillet. Add 1/4 cup filling and then top with 2 tablespoon grated cheese. Top with another tortilla and cook for 2 to 3 minutes, until slightly browned on the bottom tortilla. Flip and cook on the other side until slightly browned and the cheese has melted.
Cut each quesadilla into six triangles and serve warm with salsa, sour cream, or guacamole.
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