Wednesday, May 28, 2014

Kitchen Adventures; Black Bean, Pepper and Corn Quesadilla

I fully meant to post this last week, but quesadillas were deemed "weekend food" in our household, so I had to wait until the holiday weekend to make these little pockets of magic.
This recipe came to me in the mail thanks to Cook's Country and the geniuses of America's Test Kitchen.

I didn't follow their recipe exactly. I never do. What can I say, I'm a rebel.

But I adore these quesadillas. They are everything I ever hoped and dreamed they would be.

And you get to kinda feel like you're eating something NOT terrible for you because there are veggies in there. ;)

Chopped onion, peppers, and fresh corn go into a saute pan.

Then you add the beans.

Set them aside and clean out your pan.
Then start putting your quesadilla together.

If you have crumbled goat cheese, you can mix it with the cheddar, but if your goat cheese is spreadable - like mine - just spread some on one side of your tortilla and sprinkle the cheddar on top of that.

Heat a pan with oil and when it gets all shimmery, put in your quesadilla. Let it hang out for about a minute before flipping it over.

Then cut it into wedges, throw some salsa or sour cream (or both) on your plate for dipping and have at it!

Black Bean, Pepper, and Corn Quesadilla
Adapted from Cook's Country
Recipe makes 4 quesadillas

1 ear of corn, kernels cut from cob
1 poblano or anaheim pepper (I roasted mine before chopping), stemmed, seeded, and chopped
1/2 a red onion, chopped
1 can of black beans (drain, rinse, and add back 1/2 cup of water)
1 cup shredded cheddar cheese
4 oz crumbled goat cheese
3 tbsp grape seed or vegetable oil
4 flour tortillas

Put about 2 tbsp of oil in your saute pan over medium heat. Throw in your corn, peppers, and onions and cook until softened. The add your beans and water. Cook until water evaporates. Scoop into a bowl, set aside and clean out your pan.
Put the remaining oil in the saute pan over medium heat until it "melts" but doesn't burn.
While your pan reheats, sprinkle (or spread) your goat cheese and cheddar on one side. Then top half of your tortilla with 1/4 of your bean mixture. Then fold the cheese only side over the bean mixture to fold your tortilla in half.
Two at a time, place your quesadillas in the saute pan on medium heat. Leave for about a minute then flip. Remove from the pan and cut into wedges.
Repeat with your two remaining quesadillas.

Garnish with your favorite quesadilla toppings. I like a little salsa and some sour cream.


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