Black bean and grilled corn quesadilla with salsa fresca

I grilled the corn ahead of time, though this is not necessary. Lightly coat with olive oil and grill over high heat for 4 to 5 minutes, turning frequently. Let cool, then cut the corn kernels from cob.

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Slightly ahead of time I made a batch of salsa fresca, since it's best to make it about a half hour ahead of time. That contains tomato, onion, jalapeño, cilantro, freshly squeezed lime juice and salt.

The quesadilla is just cheese (I used Sargento 4-cheese blend, Monterrey Jack, cheddar, queso quesadilla and Asadero, but it doesn't really matter), canned black bean (drained), grilled corn, a little salt, and some of the salsa fresca, topped with more cheese on a whole wheat flour tortilla.

I made a half quesadilla, but of you could easily make a whole one with two tortillas.

If the ingredients are cold, I like to microwave for 15 seconds to help the cheese melt. Finish off on the cast iron griddle pan.

Serve with sour cream, tortilla chips and the rest of the salsa fresca.

This dish is vegetarian. Leave out the sour cream and cheese (or use a substitute) and it's vegan. Use a different kind of tortilla and it could be gluten-free. It's soy-free. It's pretty much the same as my grilled chicken quesadilla.

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This page contains a single entry by Rick Kasguma published on August 5, 2014 4:06 PM.

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