Can we please not do this again this year?
Big-Ticket Blathering Black Bean Quesadillas
Makes 8 servings, or 32 appetizers
Substantial and affordable. ¡Muy sabroso!
1 ear corn, roasted, kernels removed with sharp knife
1 tomato, seeded, chopped
2 jalapeños, minced
1 clove garlic, minced
1/4 cup chopped cilantro
Juice of 1 lime
1/2 tsp. salt
3 Tbsp. olive oil, divided
3 Tbsp. olive oil, divided
4 large
burrito-size flour tortillas
3 cups shredded
Chihuahua or Queso Quesadilla
Sour cream for serving
Combine beans, corn, tomato,
jalapeño, garlic, cilantro, lime juice, salt and 1 Tbsp. oil.
Heat an electric griddle to 375°F or put a flat griddle on stovetop and heat to medium-high. Brush surface of griddle with 1 Tbsp. oil and add quesadillas. Cook 2 minutes on each side (flip carefully!) or until lightly browned and crisp and cheese is melted. Transfer to cutting board and cut each quesadilla into 8 wedges.
Repeat with remaining oil, tortillas, black bean mixture and cheese. Serve with sour cream.
Tip:
Use fewer jalapeños if you can't tolerate too much spice.
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