Name: Southwest Quesadilla with Cilantro-Lime Sour Cream
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 16 wedges
Ingredients: 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; 1/2 cup sour cream; 1/4 cup freshly chopped cilantro leaves; 1/2 lime, juiced; Pinch salt

Directions

Watch how to make this recipe.

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

In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.

On Tonight

Southwest Quesadilla with Cilantro-Lime Sour Cream

Lime-Cilantro Sour Cream:

Lime-Cilantro Sour Cream:

Categories:

More from:

Related Pages