Description
This quesadilla recipe features a flavorful combination of sharp cheddar and Monterey Jack cheeses melted within warm flour tortillas, enhanced with black beans, red bell peppers, scallions, corn, and spicy jalapeños for a deliciously Tex-Mex inspired meal. Perfect as a quick lunch or dinner, these quesadillas offer a satisfying mix of creamy melted cheese and fresh, crunchy vegetables.
Ingredients
Scale
Tortillas and Cheese
- 8 (8-inch) flour tortillas
- 1½ cups grated sharp cheddar cheese
- 1½ cups grated Monterey Jack cheese
Vegetables & Beans
- ¾ cup cooked black beans, drained and rinsed
- ½ red bell pepper, stemmed, seeded, and diced
- 4 scallions, thinly sliced
- ½ cup corn kernels, thawed if frozen
- 2 jalapeño peppers, thinly sliced
Instructions
- Prepare the filling: In a large mixing bowl, combine the cooked black beans, diced red bell pepper, thinly sliced scallions, corn kernels, and sliced jalapeño peppers. Mix gently to combine all vegetable ingredients evenly.
- Assemble the quesadilla: Lay one flour tortilla flat on a clean surface or cutting board. Sprinkle a quarter of the sharp cheddar and Monterey Jack cheeses evenly over half of the tortilla. Then spoon a quarter of the vegetable and bean mixture over the cheese layer. Add another layer of the shredded cheeses on top of the vegetables, and fold the tortilla over to create a half-moon shape.
- Cook the quesadilla: Heat a large non-stick skillet or griddle over medium heat. Once hot, carefully place the assembled quesadilla on the skillet. Cook for about 3-4 minutes on one side, pressing lightly with a spatula, until the tortilla turns golden brown and the cheese inside starts to melt. Flip carefully and cook the other side for another 3-4 minutes until golden brown and the cheese is fully melted.
- Serve: Remove the quesadilla from the skillet and let it rest for a minute. Cut into wedges and serve warm with optional sides like salsa, sour cream, or guacamole.
Notes
- For a spicier quesadilla, leave the seeds in the jalapeños or add extra slices.
- You can substitute the flour tortillas with whole wheat or gluten-free tortillas if preferred.
- To save time, use pre-shredded cheese and canned black beans.
- For a crispier quesadilla, cook over medium-high heat but watch carefully to avoid burning.
- Serve with fresh salsa, sour cream, or guacamole for extra flavor.
Keywords: quesadilla, Mexican, vegetarian, black beans, cheddar cheese, Monterey Jack, quick meal