Smoky Black Bean, Corn and Cheddar Quesadillas
Smoky chipotle pepper in adobo sauce adds delicious smokiness and slightly heat to the cheesy and tasty quesadillas. Easy to make, and these warm quesadillas are great for a quick lunch or supper.
chipotle chili peppers
in adobo sauce, canned, chopped
drained and rinsed
frozen or fresh
salt and black pepper
flour tortillas, whole wheat
or regular tortillas
scallions, spring or green onions
to serve, optional
Heat the oil in a 8-inch skillet over medium heat until hot.
Add the onions, stirring often, and cook for 6 to 8 minutes or until the onions are soft and browned.
Stir in the garlic, chipotle pepper with sauce, black bean and corn, and cook for about 3 minutes until heated through.
Season to taste with salt and black pepper. Remove from the heat.
Place the flour tortillas on a cutting board or a flat working surface.
Arrange half amount of black bean-corn filling onto one side of each tortilla.
Spread it evenly to cover half of the tortilla, and leave about ½-inch space between the filling and the edges.
Sprinkle equal amount of scallions and cheddar cheese on top of black bean-corn filling.
Fold the other half of each tortilla over. Press to close.
Heat a large nonstick skillet at medium heat.
Place two assembled quesadillas side by side into the skillet.
Cook for about 3 to 4 minutes or until the cheese melts and the bottom side starts to become brown.
Carefully flip the quesadillas to the other side with a large spatula, and continue to cook for another 2 to 3 minutes until golden and brown, and cheese completely melts.
Place on serving plates, and cut into wedges.
Serve warm with salsa if needed.