Southwest Quesadilla with Cilantro-Lime Sour Cream

Serves: 16

This recipe makes a hot, toasty quesadilla that's filled with corn, pepper and onion.

Prep Time:
Cook Time:
Total Time:


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
1/2 lime, juiced
pinch salt


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.


blog comments powered by Disqus