Cowboy Quesadillas


  • 1 cup corn (fresh or frozen)
  • 1/4 cup chopped cilantro
  • 1 jalapeno pepper, seeds and ribs removed, chopped (optional)
  • 1 1/2 cups drained and rinsed canned black beans (one 15-ounce can)
  • 1/4 cup finely chopped red bell pepper
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon chili powder
  • 2 cups shredded Monterey Jack cheese
  • 8 large (burrito-size) flour tortillas
  • 2 tablespoons vegetable oil


Heat the oven to 200 degrees. In a large bowl, gently mix together the corn, cilantro, jalapeno, beans, red peppers, salt, pepper, and chili powder. Stir in the cheese. Place tortillas on a work surface. Put about 1/3 cup or more of the mixture on half of each tortilla. Spread it to the edge and then fold the other half over it. In a large nonstick frying pan, heat 1/2 tablespoon of the oil over medium heat. Add 2 of the quesadillas to the pan and cook  for about 2 minutes per side, until the cheese melts.  Put on a cookie sheet and place in oven to keep warm until al quesadillas are made. You might have to add a bit more oil to the pan for each batch. Cut the quesadillas into wedges and serve with guacamole, sour cream and your favorite salsa!

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