Corn and Black Bean Quesadillas with Pepper Jack Cheese
Why This Recipe Works
For a quesadilla recipe that was authentic in spirit 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 returning them to the skillet until they were well browned and the cheese was fully melted. Not yet satisfied that our quesadilla recipe was speedy enough, we made the process even more convenient by switching to small 8-inch tortillas and folding them in half around the filling. This allowed us to cook two at a time in the same skillet, and the fold kept our generous cheese filling from oozing out.