Quesadillas with Corn and Black Bean Salsa with No Refrigerated Ingredients
By Lori Ross for Cooking Challenge Four - No Refrigerated Ingredients from Ellen Dawson, Haverford, PA.
I love quesadillas, they are warm, delicious, flexible and very easy to make on the stove-top, in the oven or on a grill! Here’s a corn, cheese, onion and jalapeno version I love. Serve with the wonderful black bean and corn salsa below.
1 ½ cups cheddar or other shelf stable cheese (Velveeta, jack, etc.) grated
1 cup corn kernels (fresh, frozen or canned)
2 scallions sliced
2 tbsp chopped fresh cilantro
1 tbsp chopped canned chipotle chillis in adobo or pickled jalapeno peppers
4 (8-inch) flour tortillas
1 tbsp oil
Stir together cheeses, corn, scallions, cilantro, and chills in a small bowl. Lightly brush tortillas with oil. Turn tortillas over and spread 1/2 cup filling over half, then fold each in half.
Grill: Place quesadilla on pre-heated medium high direct heat, turning after 2 minutes until cheese is melted (4 minutes total). Cut in half and serve.
Stove-top: Heat skillet on medium high. Add quesadilla, turning after 2 minutes until cheese is melted (4 minutes total). Cut in half and serve.
Oven: Place cookie sheet in oven. Heat oven to 400 degrees. Add quesadilla to cookie sheet and bake for 3 minutes. Turn and bake another 2-3 minutes until cheese is melted and tortilla is browned/crispy on edges.
Variations: You can make endless variations of quesadillas but here are a few of my favorites:
Replace corn with 1 cup or any one of the following or a mixture:
- Diced tomatoes, sweet peppers, mushrooms
- Chopped salami, summer sausage or pepperoni
- Canned shrimp, crabmeat or salmon
- Canned chicken or canned chili with ground meat
- Refried beans
- Sliced canned black olives
Corn and Black Bean Salsa
1/3 cup sugar
1/3 cup red wine vinegar
1/3 cup olive oil
1 11-oz can shoe peg corn (white corn)' drained
1 15-oz can black beans, rinsed and drained
4 oz Feta cheese, crumbled
2 scallions, diced
1 red pepper, diced
Mix first 3 ingredients together in a bowl. Blend well . Add all other ingredients. Blend well*. Serve as a side to quesadillas or with Frito corn chips or taco scoops.
* Better if allowed to "sit". A few hours before serving, place all ingredients, except oil, in a small bowl. Whisk and slowly add oil to mix. Toss diced veggies, cilantro, beans, and vinaigrette in a large bowl.