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  1. Wednesday, January 31, 2007

    Kitchen Sink Quesadillas

    Click here to see a dedicated blog post about this recipe, with adaptations and notes on the recipe provided.

    Kitchen Sink Quesadillas
     
    From: Real Simple magazine These are really good, and you can cook all your quesadillas at once, which is nice
    Author:
    Recipe type: Main Dish
    Cuisine: Mexican
    Serves: 4
    Ingredients
    • 1 15.5-ounce can black beans, drained
    • 1 11-ounce can corn kernels, drained
    • ¾ cup salsa, drained
    • 1 8-count package large flour tortillas
    • 1½ cups (6 ounces) shredded Cheddar or Monterey Jack
    • 1 small red onion, thinly sliced
    • 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
    • 1 head romaine lettuce, sliced 1 inch thick
    Instructions
    1. 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 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.
    3. Transfer the quesadillas to a cutting board. Cut each into 6 wedges. Serve with the salad.