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Quesadillas Recipe

Name: TRenD Bar & Kitchens QUESADILLAS Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 2 pieces large flour tortillas; 1.5 cups shredded Monterey Jack cheese (or Mexican blend); 0.5 cups black beans, drained and rinsed; 0.5 cups corn kernels (fresh or frozen, thawed); 0.25 cups red bell pepper, finely diced; 2 tablespoons green onions, thinly sliced; 2 tablespoons fresh cilantro, chopped; 0.5 tsp ground cumin; 0.25 tsp smoked paprika; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs vegetable oil or butter; 1 cups corn kernels (grilled or roasted preferred); 0.5 cups tomato, finely diced; 0.25 cups red onion, finely diced; 0.5 pieces jalapeño, seeded and minced; 2 tablespoons cilantro, chopped; 1 tbs lime juice; 1 tsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 1 pieces ripe avocado; 0.5 tbs lime juice; 1 tbs red onion, very finely diced; 1 tbs cilantro, chopped; 0.25 tsp salt; 0.125 tsp black pepper; 0.5 cups sour cream; 1 tbs extra cilantro (garnish); 2 pieces lime wedges

Inspired by TRenD Bar & Kitchen

Time25m

Serves1

(2PCS) (V) Spicy Corn Salsa | Guacamole & Sour Cream

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Ingredients

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Quesadilla Filling

2 pieces large flour tortillas

1 1/2 cups shredded Monterey Jack cheese (or Mexican blend)

1/2 cups black beans, drained and rinsed

1/2 cups corn kernels (fresh or frozen, thawed)

1/4 cups red bell pepper, finely diced

2 tablespoons green onions, thinly sliced

2 tablespoons Fresh cilantro, chopped

1/2 tsp Ground cumin

1/4 tsp Smoked paprika

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs vegetable oil or butter

Spicy Corn Salsa (V)

1 cups corn kernels (grilled or roasted preferred)

1/2 cups tomato, finely diced

1/4 cups red onion, finely diced

1/2 pieces jalapeño, seeded and minced

2 tablespoons cilantro, chopped

1 tbs ReaLime juice

1 tsp olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Guacamole

1 pieces ripe avocado

1/2 tbs ReaLime juice

1 tbs red onion, very finely diced

1 tbs cilantro, chopped

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Sour Cream & Finishing

1/2 cups Sour cream

1 tbs extra cilantro (garnish)

2 pieces Lime wedges

Method

Quesadilla Filling

Prepare filling

In a medium bowl combine shredded cheese, black beans, corn, diced red bell pepper, sliced green onions and chopped cilantro. Add ground cumin, smoked paprika, salt and black pepper. Toss to combine so spices are evenly distributed.

Assemble quesadillas

Lay one flour tortilla flat. Sprinkle half of the cheese-and-vegetable mixture evenly over one half of the tortilla, leaving a small edge. Fold the tortilla in half to enclose the filling. Repeat with second tortilla and remaining filling.

Cook quesadillas

Heat a large nonstick skillet or griddle over medium heat and add 1 tablespoon vegetable oil or butter, swirling to coat. Place one folded quesadilla onto the skillet. Cook 2–3 minutes until the bottom is golden brown and the cheese starts to melt. Carefully flip and cook another 2–3 minutes until the second side is golden and the cheese is fully melted. Reduce heat to medium-low if browning too quickly. Transfer cooked quesadilla to a cutting board and let rest 1 minute, then cut into 2 pieces. Repeat with the second quesadilla.

Spicy Corn Salsa (V)

If using fresh corn, char kernels in a hot dry skillet 4–6 minutes until slightly blackened; if using frozen, thaw and pat dry. In a bowl combine charred corn, diced tomato, red onion, minced jalapeño, chopped cilantro, lime juice and olive oil. Season with salt and black pepper and stir. Taste and adjust lime or salt as needed. Chill briefly or serve at room temperature.

Guacamole

Halve and pit the avocado. Scoop the flesh into a small bowl and mash with a fork to desired consistency (smooth or slightly chunky). Stir in lime juice, very finely diced red onion and chopped cilantro. Season with salt and pepper to taste. Cover with plastic wrap pressed to the surface to prevent browning if not serving immediately.

Sour Cream & Plating

Spoon sour cream into a small serving bowl. Place guacamole and spicy corn salsa into separate small bowls. Arrange 2 quesadilla pieces (per serving) on a plate with bowls of guacamole, sour cream and spicy corn salsa alongside. Garnish with extra cilantro and lime wedges. Serve immediately while quesadillas are hot and cheese is melty.