KITCHEN-SINK QUESADILLAS
From: Real Simple magazine
These are really good, and you can cook all your quesadillas at once, which is nice1 15.5-ounce can black beans, drained
1 11-ounce can corn kernels, drained
3/4 cup salsa, drained
1 8-count package large flour tortillas
1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack
1 small red onion, thinly sliced
1/3 cup fresh cilantro leaves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Juice of 1 to 2 limes
2 tablespoons extra-virgin olive oil
1 head romaine lettuce, sliced 1 inch thickHeat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa.
Place 4 tortillas on a parchment- or foil-lined baking sheet. Sprinkle with half the cheese. Using a slotted spoon, transfer the black bean mixture on top of the cheese. Sprinkle with the remaining cheese and sandwich with the remaining tortillas. Bake until the cheese has melted, 5 to 7 minutes. Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
Transfer the quesadillas to a cutting board. Cut each into 6 wedges. Serve with the salad. Yield: Makes 4 servings
Wednesday, January 31
Kitchen Sink Quesadillas
Posted by Jane Maynard at 10:22 pm 3 Comments
Categories: main dishes
3 Comments »
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Hello! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and then count on you to share your own! You'll also find other deliciousness that I hope you'll enjoy!











Loved this recipe. I didn’t include the onions, cilantro, lettuce, lime, etc., and it still was a delicious dinner.
Comment by Rachel — January 27, 2010 @ 8:52 pm
Wow! These are great! I couldn’t believe that there is no meat in them-they are so satisfying!! Thanks for posting this one! It is sure to become a staple in our family.
Comment by Jessica Farmer — April 16, 2010 @ 7:41 pm
that’s what my husband said the first time we had them….at the end of the meal he looks at me and says, “you tricked me! I didn’t eat any meat and I’m full!” it’s a good recipe!
ps…I often just skip the lettuce with the homemade salsa portion of the recipe, rachel. you’re not alone!
Comment by Jane Maynard — April 19, 2010 @ 9:20 pm