Zucchini, Corn, Black Bean and Jack Cheese Quesadillas

By á-58

The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'd end up with soggy tortillas. Serve the quesadillas with spicy salsa.

Ingredients

• For the Filling:
• 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 chilies, seeds and ribs removed, chopped
• 1 2/3 cups drained and rinsed canned black beans (1 15-ounce can)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 1 teaspoon chili powder
• 3/4 pound Monterey jack cheese, grated (about 1 quart)
• For the Quesadillas:
• 8 large (burrito-size) flour tortillas
• 2 tablespoons cooking oil

Details

Servings 4
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

FOR THE FILLING:

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.

FOR THE QUESADILLAS:

Heat the oven to 200 degrees F. 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.

TO ASSEMBLE:

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 1/2 minutes 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.