Zucchini, Corn, Black-Bean, And Jack-Cheese Quesadi

Name: Zucchini, Corn, Black-Bean, And Jack-Cheese Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small zucchini, grated and drained on paper towels (about 1 cup); 1 cup defrosted frozen corn, drained on paper towels; 1 small red onion, chopped; 2 jalapeno peppers, seeds and ribs removed, chopped; 1 2/3 cups drained and rinsed canned black beans (one 15-ounce can); 1/2 teaspoon salt; 1/4 teaspoon fresh-ground black pepper; 1 teaspoon chili powder; 3/4 pound Monterey jack, grated (about 1 quart); 8 large (burrito-size) flour tortillas; 2 tablespoons cooking oil

Servings: persons

1 small zucchini, grated and drained on paper towels (about 1 cup)
1 cup defrosted frozen corn, drained on paper towels
1 small red onion, chopped
2 jalapeno peppers, seeds and ribs removed, chopped
1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 teaspoon chili powder
3/4 pound Monterey jack, grated (about 1 quart)
8 large (burrito-size) flour tortillas
2 tablespoons cooking oil

1
In a large bowl, combine the zucchini, corn, onion, jalapenos, beans, salt, pepper, and chili powder. Toss gently to distribute the seasonings and then stir in the cheese.
2
Heat the oven to 200u00b0. Set the tortillas on a work surface. Put about 1/3 cup of the filling on one half of each tortilla. Spread the filling to the edge and then fold the tortilla over the filling.
3
In a large nonstick frying pan, heat 1/2 tablespoon of the oil over moderate heat. Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1 1/2minutes per side. Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining oil and quesadillas. Cut the quesadillas in wedges and serve.
4
Wine Recommendation: Pull out the stops with a full-throttle red zinfandel from Napa or Amador county. These big, powerful, full-bodied wines are loaded with enough ripe blackberry fruit and exotic spice to match the quesadillas and salsa.
5
Notes: All commercially frozen vegetables have already been blanched, so you don't need to cook them for as long as raw vegetables. In fact, some--such as corn, peas, and spinach--don't need to be cooked anymore at all. Just defrost and heat.

965

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small zucchini, grated and drained on paper towels (about 1 cup), 1 cup defrosted frozen corn, drained on paper towels, 1 small red onion, chopped, 2 jalapeno peppers, seeds and ribs removed, chopped, and more.

Yes, Zucchini, Corn, Black-Bean, And Jack-Cheese Quesadillas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions