Black Bean and Corn Quesadilla
- 1 ear of corn, shucked, leaving the stem attached
- 1 red bell pepper
- ½ cup cooked black beans, rinsed
- ½ teaspoon ground cumin
- Salt to taste
- Pepper to taste
- 2 large flour tortillas
- 2 cups Cacique® Oaxaca Cheese, grated, divided
- Your favorite salsa
- Using the ear of corn stem as a handle, pull off corn husk and rub off most of the silk by sliding your hand along the ear. Use a clean, dry towel to remove any leftover strands that stick.
- Rest the ear firmly in a large bowl with a towel under the cob to keep it from slipping. Carefully cut the kernels off from stem to tip, avoiding cutting the cob itself. Remove towel from under corn kernels and discard cob when all kernels have been removed. Set bowl with corn kernels aside
- Using tongs, carefully place bell pepper directly over medium high heat; periodically turning bell pepper and letting few areas char. Set aside to cool. Remove seeds, stem and chop into small pieces.
- Add black beans, chopped bell pepper, ground cumin, salt and pepper to bowl containing corn kernels. Toss to combine.
- Heat comal or large non-stick pan over medium-high heat. Place flour tortilla in the middle of comal; sprinkle with ½ cup cheese and ¼ corn/bean/bell pepper mixture.
- Fold opposite end of tortilla over and cook on each side until golden brown and crisp and cheese melts.
- Repeat with remaining ingredients.
how-to guide to making the perfect quesadilla.