Stolen right off the presses from: http://kt-recipe-box.blogspot.com/
This recipe is also a Melville classic, one we served multiple times at the Melville house. Always a crowd pleaser, this recipe is a little logistically difficult to do for a dinner party because I prefer to allow guests to make their own quesadillas so they can be eaten fresh. People usually make do though and find the effort well worth the warm, spicy quesadilla. I love these.
Today I served these with pepper jack cheese instead of Monterrey, which made for an even spicier quesadilla. I also doubled the red pepper and used medium heat salsa.
The overall meal included these and the pumpkin-leek soup version 2. I also served chips and salsa and put at each setting a small plate with a fresh kiwi and a seckel pear. The pears were a little unripe, but oh, the kiwi! What a revelation! Such a beautiful little luxury in the dead of winter. I think I shall serve fresh kiwi at every dinner party from here on out.
The illustrious K.T. gives these directions for the quesadilla:
Source: Allrecipes.com
Ingredients:
2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15 ounce) can black beans, drained and rinsed
1 (10-15 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
1/4 cup salsa
1/4 teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas (GLUTEN-FREE: use corn tortillas)
1 1/2 cups shredded Monterey Jack cheese, divided
Directions:
1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
2. Melt 1 teaspoon of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Fold in half, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.
Makes 8 "half" quesadillas. Serve with sour cream, salsa, and guacamole.
This recipe is also a Melville classic, one we served multiple times at the Melville house. Always a crowd pleaser, this recipe is a little logistically difficult to do for a dinner party because I prefer to allow guests to make their own quesadillas so they can be eaten fresh. People usually make do though and find the effort well worth the warm, spicy quesadilla. I love these.
Today I served these with pepper jack cheese instead of Monterrey, which made for an even spicier quesadilla. I also doubled the red pepper and used medium heat salsa.
The overall meal included these and the pumpkin-leek soup version 2. I also served chips and salsa and put at each setting a small plate with a fresh kiwi and a seckel pear. The pears were a little unripe, but oh, the kiwi! What a revelation! Such a beautiful little luxury in the dead of winter. I think I shall serve fresh kiwi at every dinner party from here on out.
The illustrious K.T. gives these directions for the quesadilla:
Source: Allrecipes.com
Ingredients:
2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15 ounce) can black beans, drained and rinsed
1 (10-15 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
1/4 cup salsa
1/4 teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas (GLUTEN-FREE: use corn tortillas)
1 1/2 cups shredded Monterey Jack cheese, divided
Directions:
1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
2. Melt 1 teaspoon of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Fold in half, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.
Makes 8 "half" quesadillas. Serve with sour cream, salsa, and guacamole.
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