Bean & Corn Quesadilla
I have been on a quesadilla kick lately.
I think because they are easy, and often lunchtimes sneaks up on me. Whenever I'm in the middle of writing or editing, I tend to blow right through lunch, subsisting on whatever I had for breakfast and coffee in between. So by the time I make it to the kitchen, I am STARVING.
First I have to tell you about the tortillas I use. I gotta say, I am not loving the generic white flour tortillas. Often, you just end up with a gummy, chewy wrap for whatever filling you insert. I'm not into that.
On the other hand, if you can find these, Tortilla Land makes uncooked tortillas that cook in sixty seconds. If you are taking your lunch with you, like my husband does, you can simply cook the tortilla, let it cool, then put it in a large Ziploc bag for lunch. Since these are raw, they cook up fresh. I can't tell you how much better these taste than the ones with nineteen preservatives in them. These guys have FIVE ingredients. You can feel good about that!
Once you've picked your tortilla, then you've got filling. Quesadillas, like burritos are a great place to house leftovers. I didn't take any pictures but earlier in the week, I combined my refried beans with a leftover piece of tilapia, salsa, and a piece of Swiss cheese. Sounds weird, but I promise you, a dollop of sour cream on top and this was the most delicious thing!
The recipe I'm about to give you is equally awesome.
The quality of your ingredients should be high, and that is what is going to take this quesadilla over the top. For my salsa, I chose Private Selection from Kroger. They carry a Chipotle Chile Pepper salsa that is so smoky and delicious!
For your cheese, you can choose regular cheese or, as I did in this case, vegan cheese. I don't always eat vegan cheese, but I actually love the taste of Daiya for a little something different.
Let's get started.
- 1 tortilla
- 1 grilled corn on the cob (a can of corn will suffice here, too.)
- 1 can refried beans (I prefer vegetarian.)
- 1 ripe avocado
- If you are using the uncooked tortillas, you will want to heat a pan on medium high and cook just until the tortilla begins to brown. Set aside.
- Heat about 1/4 of a cup of refried beans in the microwave until just warm. Spread the beans onto half of the tortilla.
- Cut the grilled corn off the cob. If you are using canned corn, measure out about 1/4 of a cup. You will notice your quesadilla is full at this point. You're going to need a fork and knife to tackle this guy, but it's worth it. Pile the corn on top of the beans. The beans will help the corn stick.
- Top the corn with a few dollops of salsa. On the other side of the quesadilla, lay out your cheese. It's important to put the cheese right against the tortilla shells so that it melts. If you layer the cheese in between the other ingredients, it might not melt.
- Fold the quesadilla in half. Over medium to medium high heat, cook the quesadilla. No oil needed! It will brown beautifully. Carefully, and I mean carefully because this bugger is full, flip your tortilla and brown the other side. Repeat the flip if your cheese still isn't melted, but you may have to turn down the heat. You want a nice golden brown crust. Once the quesadilla is cooked, set it aside to cool.
- Here's how to handle the avocado: slice the avocado in half, and reserve the other half for later. I like to squeeze lemon juice on mine, it will give it a few hours or up to overnight life in the fridge. With the avocado half still in the shell, slice into long strips. Carefully scoop out the avocado with a spoon.
- To serve, cut the quesadilla and half, and layer the avocado slices on top. Almost done! For the final touch, dress the avocado with a squeeze of lemon, a drizzle of olive oil, a dash of salt and pepper, and a sprinkle of crushed red pepper.
That's it! This is just a method. Any leftovers you have in your fridge can get layered into a tortilla, and grilled.