-
1
Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes.
-
2
Add frozen corn and cook, stirring occasionally, 3 to 5 minutes; transfer corn to medium bowl.
-
3
Heat 2 teaspoons vegetable oil; add red onion and cook, stirring occasionally, about 3 minutes.
-
4
Add garlic and chili powder and cook 1 minute; stir in black beans and cook about 1 minute.
-
5
Return corn to skillet and toss to combine.
-
6
Press mixture with spatula to lightly crush black beans.
-
7
Transfer mixture to empty bowl, stir in lime juice, and season to taste with salt.
-
8
Wipe out skillet with paper towels and return pan to medium heat until hot, about 2 minutes.
-
9
Place 1 tortilla in skillet and toast about 2 minutes.
-
10
Flip tortilla and toast 1 to 2 minutes longer.
-
11
Slip tortilla onto cutting board.
-
12
Repeat to toast second tortilla while assembling first quesadilla.
-
13
Sprinkle 1/3 cup cheese, half the corn and bean mixture, and half of jalapenos, if using, over half of tortilla, leaving 1/2-inch border around edge.
-
14
Fold tortilla in half and press to flatten.
-
15
Brush surface generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla.
-
16
Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes.
-
17
Brush surfaces with oil and sprinkle lightly with salt.
-
18
Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer.
-
19
Transfer quesadillas to cutting board; cool about 3 minutes, halve each quesadilla, and serve.
