Tuesday, July 24, 2012

Big-Ticket Blathering Black Bean Quesadillas

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 can (15.5 oz.) rinsed and drained black beans
1 ear corn, roasted, kernels removed with sharp knife
1 tomato, seeded, chopped
jalapeños, minced
1 clove garlic, minced
1/4 cup chopped cilantro
Juice of 1 lime
1/2 tsp. salt
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.

Lay 2 tortillas on clean flat surface.  Cover half of each tortilla with 1/2 cup cheese.  Layer 3/4 cup black bean mixture evenly over cheese and top each with 1/4 cup more cheese; fold over.

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.

Use fewer jalapeños if you can't tolerate too much spice.

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