Saturday, November 21, 2009

Southwest Quesadillas


2 tablespoons olive oil, plus extra for griddle
1 small red bell pepper, diced
1/2 red onion, diced
3/4 cup corn kernels, (about 1 ear)
2 teaspoons red pepper flakes
1 teaspoon ground cumin
Salt and freshly ground black pepper
1 lime, zested and juiced (juice divided)
4 (10-inch"burrito size") flour tortillas
1 (16-ounce) can refried black beans
1 cup grated pepper jack cheese
1/2 cup grated cheddar cheese
Lime Sour Cream, recipe follows


In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and sprinkle with half the lime juice.

Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side.

Slice each quesadilla into 8 wedges and serve with Lime-Cilantro Sour Cream.

Lime Sour Cream:

1/2 cup sour cream
1/2 lime, juiced
lime zest
Pinch salt

In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.

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