Corn and Black Bean Quesadillas with Pepper Jack Cheese

Name: Corn and Black Bean Quesadillas with Pepper Jack Cheese
Yield: Makes 2 folded 8-inch quesadillas
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 1/3 cup, frozen corn kernels, thawed; 2 teaspoons, vegetable oil, plus more for brushing tortillas; 1/3 cup, minced red onion; 1 teaspoon, minced garlic; 1/2 teaspoon, chili powder; 1/3 cup, black beans (canned); 2 teaspoons, lime juice; 2 , plain flour tortillas, eight-inch; 2/3 cup, pepper Jack cheese (3 ounces); 1 tablespoon, minced pickled jalapeños (optional)

Main Courses
Latin America & Caribbean
Mexican
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Eggs & Dairy
Beans
Cheese
Vegetables
Weeknight
Vegetarian
Snacks

Appears in Cook's Illustrated March/April 2005

We wanted our quesadillas to highlight what's really important: perfectly browned tortillas and luscious cheese.

SERVES Makes 2 folded 8-inch quesadillas

TIME 40 minutes

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