Recipe courtesy of Jaymee Sire

Cowboy Caviar Quesadillas

Getting reviews...
  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 4 servings
Cowboy caviar is a wonderful appetizer on its own, which I often serve with tortilla chips in place of salsa. But when combined in a cheesy quesadilla ... it's next level!


Cowboy Caviar:



  1. For the cowboy caviar: Preheat a grill pan over high heat or prepare a grill for high heat and oil the grill grates. Place the corn on the grill pan or grill and cook, turning, until charred in spots, about 8 minutes. Transfer to a cutting board.
  2. When the corn is cool enough to handle, cut off the kernels and put in a medium bowl. Add the black beans, avocado, cilantro, tomatoes and scallions.  
  3. Put the lime juice, olive oil, garlic and cumin in a small bowl. Season with salt and whisk together. Pour the dressing over the vegetable mixture and gently toss until coated. Allow to sit for 30 minutes.  
  4. For quesadillas: Lay the tortillas on a work surface. Brush one side of each tortilla with oil. Flip and top one side of each tortilla in this order: 1/4 cup cheese, a healthy helping of cowboy caviar and 1/4 cup cheese. Fold the tortillas over the filling and gently press. 
  5. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Working in two batches, cook the quesadillas until the cheese melts and the tortilla is lightly browned, about 2 minutes per side.  
  6. Cut into wedges and serve with more cowboy caviar. Enjoy! 

Cook’s Note

The cowboy caviar can also be served with chips or over grilled meat. Leftovers can be refrigerated in an airtight container for up to 2 days. If you’d like to add meat, add 2 tablespoons of leftover sliced cooked steak or chicken to each quesadilla after the first layer of cheese.