Corn and Black Bean Quesadillas with Pepper Jack Cheese

Name: Corn and Black Bean Quesadillas with Pepper Jack Cheese
Yield: Makes 2 folded 8-inch quesadillas
Cuisine: Mexican
Ingredients: 1/3 cup, frozen corn kernels, thawed; 2 teaspoons, vegetable oil, plus more for brushing tortillas; 1/3 cup, minced red onion; 1 teaspoon, minced garlic; 1/2 teaspoon, chili powder; 1/3 cup, black beans (canned); 2 teaspoons, lime juice; 2 , plain flour tortillas, eight-inch; 2/3 cup, pepper Jack cheese (3 ounces); 1 tablespoon, minced pickled jalapeños (optional)

18 comments

Appears in Cook's Illustrated March/April 2005

We wanted our quesadillas to highlight what's really important: perfectly browned tortillas and luscious cheese.

SERVESMakes 2 folded 8-inch quesadillas

TIME40 minutes

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WHY THIS RECIPE WORKS

For a quesadilla recipe that was delicious yet also quick enough to make a satisfying snack, we kept the tortillas crisp by lightly toasting them in a dry skillet and then filling them with cheese, lightly coating them with oil, and returni...

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