Southwest Quesadilla with Cilantro-Lime Sour Cream
This recipe makes a hot, toasty quesadilla that's filled with corn, pepper and onion.
|2 tablespoons||olive oils, 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 tortilla|
|1-16 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|
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.
In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.