Corn, Black Bean And Red Onion Quesadillas

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 8 (8 inch) flour tortillas
• 1 cup frozen corn, thawed
• 1 cup black beans (freshly cooked or rinsed and well drained canned)
• 2/3 red onion, paper thin slivers
• 2 cups monterey jack cheese, grated
• 1 teaspoon chili powder

Recipe

• 1 place 4 of the tortillas on a work surface. sprinkle one-quarter of the corn, beans, onion, cheese and chili powder evenly on each tortilla, leaving a 1/2-inch border. top with the remaining tortillas and press down to help them stick together.
• 2 to cook them on the stovetop: heat a large, lightly greased with cooking spray a skillet or grill pan over medium heat. add 1 quesadilla and cook for 4 to 5 minutes, then flip over and cook another 4 to 5 minutes. it's done when it begins to get brown flecks and the cheese is melted.
• 3 to bake: preheat the oven to 375 degrees. place the quesadillas on a large, ungreased, rimmed baking sheet (use nonstick spray oil if the tortillas are on the dry side) and bake for 5 minutes per side.
• 4 transfer the quesadillas to a cutting board and cut each into 4 wedges. let them rest for 1 to 2 minutes before serving.
• 5 reheating: quesadillas are best eaten fresh. if they need to be reheated, avoid the microwave, which makes them soggy, and the oven, which dries them out. instead, warm the quesadilla in a nonstick skillet over medium or medium-high heat, turning it once, until the cheese softens and the tortilla crisps slightly, 3 to 4 minutes total. (those with thick fillings will remain somewhat soft.).