Zucchini, Corn, Black Bean and Jack Cheese Quesadillas

  • Active Time 15m
  • Total Time 15m

Serves 4

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 frounceen 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

directions

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.

Tip: All commercially frozen vegetables have already been blanched, so you don't need to cook them for as long as raw vegetables. In fact, some — such as corn, peas and spinach — don't need to be cooked anymore at all. Just defrost and heat. WINE RECOMMENDATION:<br>
 Pull out the stops with a full-throttle red zinfandel from Napa or Amador county. These big, powerful, full-bodied wines are loaded with enough ripe blackberry fruit and exotic spice to match the quesadillas and salsa.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2955

nutrition information per serving

816 calories; 41g total fat; 76mg cholesterol; 1300mg sodium; 79g carbohydrates; 7g fiber; 34g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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