 Zucchini, Corn, Black-Bean & Jack Cheese Quesadillas
Zucchini, Corn, Black-Bean and Jack Cheese Quesadillas (serves 4)
Ingredients:
1 small zucchini, grated and drained on paper towels (about 1 cup)
1 cup defrosted frozen corn, drained on paper towels)
1 small red onion, chopped
2 jalapeno peppers, seeds and ribs removed, chopped
1 2/3 cup drained and rinsed canned black beans (one 15 ounce can)
½ teaspoon salt
¼ teaspoon fresh ground black pepper
1 teaspoon chili powder
¾ pound Monterey jack cheese, grated (about 1 quart)
8 large (burrito size) flour tortillas
2 tablespoons cooking oil
Preparation:
In a large bowl, combine the zucchini, corn, onion, jalapenos, beans, salt, pepper and chili powder. Toss gently to distribute the seasonings and then stir in the cheese.
Heat the oven to 200 degrees F. Set the tortillas on a work surface. Put about 1/3 cup of the filling on one half of each tortilla. Spread the filling to the edge and then fold the tortilla over the filling.
In a large nonstick frying pan, heat ½ tablespoon of the oil over moderate heat. Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1 ½ minutes per side. Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining oil and quesadillas.
Cut the quesadillas in wedges and serve with a spicy salsa.
This was from our Nov/Dec cruise on the Ryndam in 2007 -- cooking demonstration.
Last edited by Krazy Kruizers : 08-15-2008 at 04:25 PM.
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