Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas

“One of those email recipes I haven't tried yet, but it sounds so good with a margarita on a summer afternoon that I thought I would share it. Hope you enjoy!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine the zucchini, corn, onion, jalapenos, beans, salt, pepper, and chili powder.
  2. Toss gently to distribute the seasonings and then stir in the cheese.
  3. Heat the oven to 200 degrees F.
  4. Set the tortillas on a work surface.
  5. Put about 1/3 cup of the filling on one half of each tortilla.
  6. Spread the filling to the edge and then fold the tortilla over the filling.
  7. In a large nonstick frying pan, heat 1/2 Tbs of the oil over moderate heat.
  8. Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1-1/2 minutes per side.
  9. Remove from the pan and keep warm on a baking sheet in the oven.
  10. Repeat in batches with the remaining oil and quesadillas.
  11. Cut the quesadillas in wedges and serve.

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