Confetti Corn Quesadillas at Joseph Seder blog

Confetti Corn Quesadillas. Yields1 serving 2 cups shredded monterey jack cheese 1 can (15 ounces) black beans, rinsed and drained 1 cup fresh or frozen corn, thawed 1 cup shredded zucchini ¼ cup minced fresh cilantro 1 jalapeno pepper, seeded and finely chopped ½ tsp salt ¼ tsp. 1/4 cup frozen corn, thawed. 1/2 cup corn kernels, or black beans. Top with second tortilla and let cook until cheese is melted, and ingredients are warmed through, flipping halfway through. 1 red bell pepper, finely minced. 1 can of black beans. Divide cheese, corn, cilantro and peppers between the tortillas, then cover each with a second tortilla. 1 red bell pepper, diced small. 1 jalapeno pepper, finely minced. ½ cup fresh corn kernels or black beans. 1 cup (4 ounces) shredded colby cheese. 1/4 cup black beans, mashed roughly with a potato masher or fork. 1 cup (4 ounces) shredded monterey jack cheese. Place a tortilla on the dry skillet or grill and warm until cheese is melted and tortilla is slightly golden, about three minutes. Preheat large skillet over low heat.

1/4 cup black beans, mashed roughly with a potato masher or fork. To build quesadillas start with 1 tortilla, then add some cheese, corn, cilantro, beans and red pepper. 1 cup (4 ounces) shredded colby cheese. 1 can of black beans. Preheat large skillet over low heat. Place a tortilla on the dry skillet or grill and warm until cheese is melted and tortilla is slightly golden, about three minutes. 1/4 cup frozen corn, thawed. 1 red bell pepper, finely minced. ½ cup coarsely chopped cilantro. Divide cheese, corn, cilantro and peppers between the tortillas, then cover each with a second tortilla.

Confetti Quesadillas Casadia recipe, Quesadilla, Recipes

Confetti Corn Quesadillas Dash of salt and pepper. This recipe is an updated, healthier version of the plain cheese and tortilla quesadilla. These cheesy and flavorful quesadillas are filled with a mixture of sweet corn, bell peppers, onions, and spices. 1/4 cup frozen corn, thawed. 1 can of black beans. 1/4 cup black beans, mashed roughly with a potato masher or fork. 1 cup grated zucchini, squeezed dry. ½ cup fresh corn kernels or black beans. Preheat large skillet over low heat. Dash of salt and pepper. To build quesadillas start with 1 tortilla, then add some cheese, corn, cilantro, beans and red pepper. 1 red bell pepper, finely minced. 1/2 cup corn kernels, or black beans. 1 cup (4 ounces) shredded colby cheese. 1 red bell pepper, diced small. Top with second tortilla and let cook until cheese is melted, and ingredients are warmed through, flipping halfway through.