gastronome
black bean quesadillas with corn salsa

Apparently I don't know how to use my broiler. I waved away the plumes of smoke, ripped off the quesadillas' burnt tops and voila! Mexican pizza. Kinda. Sure heating all of the quesadillas at the same time in the oven is faster than cooking them one at a time in a skillet but watch out!

All the quesadillas are gone, but no one ate the salsa. What gives?

To prepare the quesadillas, preheat the broiler.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 1/2 teaspoons bottled minced garlic; saute 30 seconds. Add 2 cups chopped plum tomatoes, 1/2 cup chopped fresh cilantro, and 1 (15-ounce) can black beans, drained and rinsed; cook 5 minutes or until liquid evaporates, stirring occasionally. Place 4 (8-inch) flour tortillas on a baking sheet coated with cooking spray. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons preshredded Mexican blend cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown. Cut each tortilla into 3 wedges.

To prepare salsa, combine 1 cup frozen whole-kernel corn, 1/2 cup chopped fresh cilantro, 2 tablespoons fresh lime juice, 1/2 teaspoon bottled minced garlic, and 1 red bell pepper, chopped, in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Serve with quesadillas. Yield: 4 servings.

Posted by astraea on March 13, 2004 | TrackBack
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