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Southwest Quesadilla with Cilantro-Lime Sour Cream

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 16 wedges
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2 tablespoons olive oil, plus extra for griddle

1 small red bell pepper, diced

1/2 red onion, diced

3/4 cup corn kernels, (about 1 ear)

2 teaspoons red pepper flakes

1 teaspoon ground cumin

Salt and freshly ground black pepper

1/2 cup freshly chopped cilantro leaves

Four 10-inch "burrito size" flour tortillas

One 16-ounce can refried black beans

1 cup grated Pepper Jack cheese

Lime-Cilantro Sour Cream, recipe follows

Lime-Cilantro Sour Cream:

1/2 cup sour cream

1/4 cup freshly chopped cilantro leaves

1/2 lime, juiced

Pinch salt


  1. In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.

Lime-Cilantro Sour Cream:

Yield: 1/2 cup
  1. In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.