Quesadilla Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
4
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Course
Main Course, Appetizer
Quesadilla Recipe
Description
The recipe begins by evenly distributing a mixture of grated cheddar and Monterey Jack cheese over half of each flour tortilla. The filling ingredients—black beans, diced red bell pepper, thinly sliced scallions, corn kernels, and sliced jalapeños—are layered above the cheese, then topped with more cheese before folding the tortilla in half. The assembled quesadillas are cooked in a dry cast iron skillet over medium-low heat, allowing the cheese to melt while the tortilla crisps and browns on both sides. Adjusting the heat ensures the tortilla does not brown too quickly while the cheese is still melting.
The cooked quesadillas are sliced and served alongside salsa, pico de gallo, guacamole, sour cream, and chopped fresh cilantro as desired. The combination of melted cheese, tender vegetables, and the slight heat from jalapeños provides a satisfying medley of textures and flavors in each bite. The dish can be enjoyed as a snack or a casual meal.
Ingredients
- 8 (8-inch) flour tortillas
- 1½ cups grated cheddar cheese sharp
- 1½ cups grated Monterey jack cheese
- ¾ cup black beans drained and rinsed, cooked
- ½ red bell pepper stemmed, seeded, and diced
- 4 scallions thinly sliced
- ½ cup corn kernels thawed if frozen
- 2 jalapeno pepper thinly sliced
For serving
- salsa homemade or salsa verde
- Pico de Gallo
- guacamole
- sour cream
- cilantro chopped, fresh
Instructions
- Lay the tortillas flat on a clean work surface.
- In a medium bowl, place the cheddar and Jack cheeses and toss to combine.
- Sprinkle half the cheese evenly over one half of each tortilla, leaving the other half bare. Evenly sprinkle the black beans, red peppers, scallions, corn, and jalapeños over the cheese. Top with the remaining cheese, then fold the bare half of each tortilla over the fillings to create a half-moon shape.
- Heat a dry cast iron skillet over medium-low heat. When hot, add two of the quesadillas and cook until the cheese is melted and the quesadillas are browned on both sides, 1 to 2 minutes per side. If the tortillas are browning faster than the cheese is melting, reduce the heat. Repeat with the remaining quesadillas.
- Slice and serve with salsa, pico de gallo, guacamole, sour cream, and/or cilantro, as desired.
User Reviews
Overall Rating
5
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