Quick Quesadillas {recipe}

Guys, I could write a book about how much I love quesadillas. But since my last post rivaled many a dissertation, I’ll keep this one short.

My favorite quesadilla filling has corn, black beans, zucchini, and monterey jack cheese. Sometimes I mix it up with pepper jack, or by throwing in some jalapeno or cilantro. Whatever I’ve got in the veggie bin that looks like it’s days away from becoming mush. This time to spice up my basic quesadilla, I used a bit of my mango & peach habanero hot sauce.

Quick Quesadillas

  • 1 ear of fresh corn, husked & cleaned
  • 1 medium zucchini
  • 1 can of black beans, rinsed & drained
  • 8 oz. monterey jack cheese, shredded
  • 10 soft taco sized flour tortillas
  • mango & peach habanero hot sauce
  • vegetable oil

Blanch the corn in a pot of salted boiling water for about 5 minutes, then run under cold water. Cut the kernels off the cob and place in a large bowl. Add black beans to the bowl. Shred the zucchini using a box grater, and place it in a colander in the sink. Toss the zucchini with a big pinch of salt (1/2 to 1 tsp). This will help draw out the water. Toss the zucchini every few minutes. After 15-20 minutes, press the zucchini between several layers of paper towels, squeezing out as much moisture as you can. Add the zucchini to the bowl with the corn and black beans, and toss it all together.

Spread a very thin layer of hot sauce all over one side of a tortilla. Spoon some of the corn, black bean, & zucchini mixture onto half of the tortilla. Top with cheese. Fold the other half of the tortilla over, like closing a book. Repeat for the rest of the tortillas.

Preheat oven to 200F. Heat a small amount of vegetable oil in a large frying pan over medium heat. Fry quesadillas for 2-3 minutes on each side, until golden brown. Keep finished quesadillas in the warm oven while you cook the remaining batches.

This makes 10 quesadillas, which is way too much for Flavio and me to eat for one dinner. So I wrap up the leftovers in aluminum foil, stick them in the fridge, and reheat them in a 300F oven for lunch the next day. YUM!

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