Black Bean, Corn, and Poblano Quesadillas

Name: Black Bean, Corn, and Poblano Quesadillas
Yield: Serves 4
Cuisine: Mexican
Ingredients: 4 ounces, goat cheese, crumbled (1 cup); 4 ounces, sharp cheddar cheese, shredded (1 cup); 3 tablespoons, vegetable oil; 1 , onion, chopped fine; 1 , ear corn, kernels cut from cob; 1 , poblano chile, stemmed, seeded, and chopped; 1 (15-ounce) can, black beans, rinsed; 1/2 cup, water; , Salt and pepper; 4 (10-inch), flour tortillas

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Appears in Cook's Country June/July 2014

Goat cheese adds a creamy and tangy profile to these 30-minute quesadillas.

SERVES4

TIME30 minutes

Black Bean, Corn, and Poblano Quesadillas

WHY THIS RECIPE WORKS

By seeding the poblano chile, we control the amount of heat in these quesadillas. Goat cheese adds creaminess and a pleasant tangy flavor.

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