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1
To make the filling:
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2
Heat 10-inch nonstick skillet over medium high heat until hot.
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3
Stir in corn and cook, stirring every 2 to 3 minutes, until starts to brown and pop, about 5 minutes.
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4
Place browned corn into a small bowl, and set aside.
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5
Heat olive oil in the skillet over medium heat until hot.
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6
Stir in the red onions and cook until softened and browned, about 5 minutes.
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7
Stir in garlic and chili powder and cook until fragrant, 40 seconds to 1 minute.
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8
Add black beans, stirring, and cook until heated through, 2 minutes.
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9
Bring the corn back to pan, mash mixture with spatula to mash beans lightly.
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10
Place the corn and bean filling into the bowl, add lime juice, season with salt, and stir until well combined.
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11
To make the quesadillas:
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12
Wipe out skillet with papper towels and return pan to medium heat until hot.
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13
Put 1 tortilla in the skillet and toast until soft and puffed slightly at edges, 1 minute.
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14
Flip the tortilla and toast until puffed and slightly browned, 1 minutes.
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15
Transfer the tortilla onto a cutting board or a flat working surface.
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16
Toast second tortilla while assembling first quesadilla.
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17
Sprinkle 13 cup of cheese and half of jalapenos if desired, evenly over half of the tortilla, leaving 1/2-inch border around the edge.
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18
Add half of the corn and bean fillings on top of the cheese.
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Fold the tortilla in half and press to flatten.
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20
Brush the top with good amount of oil, sprinkle lightly with the salt if desired, and set aside.
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21
Repeat to assemble the second quesadilla.
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22
Arrange both quesadillas in the skillet, oiled sides down.
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Cook over medium heat until crisp and evenly browned, about 2 minutes.
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24
Brush tops with oil.
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25
Flip quesadillas with a spatula and cook until second sides are crisp and brown, about 2 minutes.
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26
Place quesadillas on the plate, cool for about 2 minutes, cut quesadilla into half, or third, whatever wedges you desire.
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27
Serve warm with sour cream and salsa if desired.
