Kitchen Sink Quesadillas
 
 
Adapted from Real Simple
Author:
Recipe type: Main Dish
Ingredients
  • Quesadilla ingredients:
  • 1 can black beans, drained
  • 1 can corn kernels, drained
  • ¾ cup salsa, drained (you don’t have to drain the salsa, but it makes for a much less messy quesadilla, so if you don’t mind the step it’s good to do)
  • Small flour tortillas (twice as many as the number of quesadillas you want to make
  • Shredded Cheddar or Monterey Jack
  • Optional side salad ingredients:
  • 1 tablespoon minced red onion
  • ⅓ cup fresh cilantro leaves
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Juice of 1 to 2 limes
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons sugar
  • 1 head romaine lettuce, chopped
Instructions
  1. If cooking the quesadillas in the oven, heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa.
  2. Place 4 tortillas on a parchment- or foil-lined baking sheet. Sprinkle with cheese. Lightly spread the bean-corn-salsa mixture over the cheese, then top with more cheese. Place flour tortillas on top. Bake until cheese is melted, about 5-7 minutes. You can also cook the quesadillas on the stovetop one at a time if you prefer.
  3. If you would like to whip up the side salad, while the quesadillas are in the oven, combine the onion, cilantro, salt, pepper, lime juice, oil and sugar. Mix well. Toss with the chopped lettuce. (I hardly ever make the salad!)
  4. Cut quesadillas into wedges and serve with the salad. Also good with salsa, sour cream and guacamole!
Recipe by This Week for Dinner at https://thisweekfordinner.com/kitchen-sink-quesadillas-2/