- 2/3 cup frozen corn kernels , thawed
- 1 tbsp. vegetable oil , plus more for brushing tortillas
- 2/3 cup (1 small) minced red onion
- 3 garlic cloves, minced
- 1 tsp chili powder
- 1 (15 oz) can black beans, rinsed and drained
- juice from 1 lime
- kosher salt
- 4 plain flour tortillas , eight-inch
- 1 1/3 cups shredded Pepper Jack cheese
1. Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; transfer corn to medium bowl.
2. Heat vegetable oil in now-empty skillet over medium heat until shimmering; add red onion and cook, stirring occasionally, until softened, about 3 minutes.
3. Add garlic and chili powder and cook until fragrant, about 1 minutes; stir in beans and cook until heated through, about 1 minute.
4. Return corn to skillet and toss to combine; gently press mixture with spatula to lightly crush black beans. Transfer mixture to now-empty bowl, stir in lime juice, and season to taste with salt.
5. Wipe out skillet with paper towels and return pan to medium heat until hot, about 2 minutes.
6. Place 1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and slightly browned, 1 to 2 minutes longer. Slip tortilla onto cutting board. Repeat to toast second tortilla while assembling first quesadilla. Repeat with remaining tortillas.
7. Sprinkle 1/3 cup cheese and one-quarter of the corn and bean mixture over half of tortilla, leaving 1/2-inch border around edge. Fold tortilla in half and press to flatten. Brush surface generously with oil, sprinkle lightly with kosher salt, and set aside. Repeat to form second quesadilla.
8. Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush surfaces with oil and sprinkle lightly with kosher salt. Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer. Transfer quesadillas to cutting board; cool about 3 minutes, halve each quesadilla, and serve.
9. Repeat steps 7 and 8 with remaining two tortillas. Keep quesadillas warm in a 200 degree oven until ready to serve.
Source: Cooks Illustrated