Black bean and grilled corn quesadilla with salsa fresca

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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.

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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.

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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.

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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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