Southwest Quesadilla with Cilantro-Lime Sour Cream

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Southwest Quesadilla with Cilantro-Lime Sour Cream

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons olive oil, plus extra for griddle

  • 1

    small red bell pepper, diced

  • ½

    red onion, diced

  • ¾

    cup corn kernels, (about 1 ear)

  • 2

    teaspoons red pepper flakes

  • 1

    teaspoon ground cumin

  • Salt and freshly ground black pepper

  • ½

    cup freshly chopped cilantro leaves

  • 4

    (10-inch" burrito size") flour tortillas

  • 1

    (16-ounce) can refried black beans

  • 1

    cup grated pepper jack cheese

  • Lime-Cilantro Sour Cream:

  • ½

    cup sour cream

  • ¼

    cup freshly chopped cilantro leaves

  • ½

    lime, juiced

  • Pinch salt

Directions

In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream. Lime-Cilantro Sour Cream: In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed. Yield: 1/2 cup Recipe courtesy Sunny Anderson, 2009


Nutrition

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