Quesadilla Recipe

In a medium bowl combine the corn, black beans, diced red bell pepper, diced red onion and minced jalapeño.

Add chopped cilantro, lime juice, olive oil, ground cumin, salt and black pepper. Stir thoroughly to combine.

Taste and adjust seasoning—add more lime or salt as needed. Let the salsa sit at room temperature for 10–15 minutes to allow flavors to meld (can be made up to 2 hours ahead and refrigerated).

Assemble

Lay out 2 tortillas on a work surface. Sprinkle about 1/2 cup shredded Colby Jack cheese evenly over each tortilla, leaving a 1/2-inch border. Spoon about 1/3 cup of the corn-black bean salsa over the cheese on each (leave some salsa reserved for serving). Finish with another 1/2 cup cheese on top of the salsa, then place a second tortilla over each to form two quesadillas.

Cook

Heat a large nonstick skillet over medium heat. Add 1/2 tablespoon butter and swirl to coat. When butter is sizzling but not browned, carefully transfer one assembled quesadilla to the skillet. Cook 2–3 minutes until the bottom is golden brown and cheese begins to melt. Meanwhile add the remaining 1/2 tablespoon butter to the skillet and reduce heat to medium-low as needed to avoid burning. Flip the quesadilla using a large spatula and cook an additional 2–3 minutes until the second side is golden and cheese is fully melted. Repeat with the second quesadilla, adding more butter if needed.

Transfer cooked quesadillas to a cutting board and let rest 1 minute, then cut each into 4 wedges with a sharp knife or pizza cutter.

Arrange quesadilla wedges on a platter. Serve with the reserved corn-black bean salsa, salsa, and sour cream on the side. Garnish with lime wedges and extra cilantro if desired.