Filled with corn, black beans, and cheese, these quesadillas make a hearty lunch or supper. Serve them with your favorite salsa.
What you'll need
- 1 cup fresh corn kernels (about 2 ears)
- 1 cup grated zucchini, squeezed dry
- 1/4 cup chopped cilantro
- 1 jalapeno pepper, seeds and ribs removed, chopped (optional)
- 1 1/2 cups drained and rinsed canned black beans (one 15-ounce can)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 teaspoon chili powder
- 2 cups shredded Monterey Jack
- 8 large (burrito-size) flour tortillas
- 2 tablespoons vegetable oil
Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.
To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.
To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.
How to make it
In a large bowl, gently toss together the corn, zucchini, cilantro, jalapeno, beans, salt, pepper, and chili powder. Stir in the cheese.
Heat the oven to 200ยบ. Set the tortillas on a work surface. Put about 1/3 cup or more of the filling on half of each tortilla, spreading it to the edge and then folding the other half over it.
In a large nonstick frying pan, heat 1/2 tablespoon of the oil over medium heat. Add 2 of the quesadillas to the pan and cook them for about 2 minutes per side, until the cheese melts. Transfer them to a baking sheet and keep them warm in the oven while you cook the remaining quesadillas, adding a bit more oil to the pan for each batch. Cut the quesadillas into wedges. Serves 4 to 6.
