Cowboy Caviar Quesadillas
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 280
- Total Fat
- 18
- Saturated Fat
- 5
- Carbohydrates
- 22
- Dietary Fiber
- 6
- Sugar
- 2
- Protein
- 9
- Cholesterol
- 17
- Sodium
- 329
- Total: 1 hr
- Active: 30 min
Ingredients
Cowboy Caviar:
1/4 cup olive oil, plus more for the grill
2 to 3 ears fresh corn, husked
One 15-ounce can black beans, rinsed and drained
2 to 3 avocados, diced
1 bunch cilantro, chopped
2 Roma tomatoes, chopped or 1/2 container cherry tomatoes, quartered
2/3 cup chopped scallions
1/4 cup fresh lime juice
2 cloves garlic, minced
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Quesadillas:
4 large flour tortillas (burrito-size)
Safflower oil or other neutral oil with a high smoke point, for frying
2 cups freshly grated pepper jack cheese
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.