Southwest Quesadilla with Cilantro-Lime Sour Cream
This recipe makes a hot, toasty quesadilla that's filled with corn, pepper and onion.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
Directions:
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.
Source: foodnetwork.com
