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Vege, Bean & Cheese Quesadillas




Source of Recipe


Source: Quick from Scratch - Vegetable Main Dishes


List of Ingredients




For Filling:

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 chiles, seeds and ribs removed, chopped

1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)

1/2 teaspoon salt

1/4 teaspoon fresh-ground black pepper

1 teaspoon chili powder

3/4 pound Monterey jack cheese, grated (about 1 quart)


For Quesadillas:

8 large (burrito-size) flour tortillas


2 tablespoons cooking oil



Recipe



FOR FILLING: 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.


FOR QUESADILLAS: 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.


TO ASSEMBLE: In a large nonstick frying pan, heat 1/2 tablespoon of the oil over moderate heat. Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1-1/2 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.


VEGETABLE TIP: All commercially frozen vegetables have already been blanched, so you don't need to cook them for as long as raw vegetables. In fact, some- such as corn, peas, and spinach- don't need to be cooked anymore at all. Just defrost and heat.


WINE RECOMMENDATION: Pull out the stops with a full-throttle red zinfandel from Napa or Amador county. These big, powerful, full-bodied wines are loaded with enough ripe blackberry fruit and exotic spice to match the quesadillas and salsa.