Way back when I lived in Colorado my AC went out and I learned how to cook everything on the grill. If we couldn't grill it then we didn't eat it. Now the way the grill perfects toasts the tortillas makes this my favorite way to cook these. This is one of those meals you can throw together in minutes and something my kids eat up like they haven't eaten in days. That makes this a double win.
Black bean quesadillas - Fresh style
3 medium tomatoes chopped
1 can home canned black beans, rinsed and drained
1 small onion chopped
2-3 ears of corn, corn cut off the cob
shredded pepper-jack cheese
diced green chilies
cooked chicken or steak in thin slices (optional)
tortillas
1/2 cup salsa
crushed red peppers (optional)
Black bean quesadillas -
1 can rotel
1 can black beans, rinsed and drained
1 can corn
shredded pepper-jack cheese
cooked chicken or steak in thin slices (optional)
tortillas
1/2 cup salsa
crushed red peppers (optional)
I'll let you go ahead a guess which version I made.
1. Mix together everything but the cheese and tortillas in a bowl.
2. Lay tortillas out flat on a cold grill.
3. Top entire tortilla with shredded pepper-jack cheese. I actually used shredded cheddar cheese on the ones for the kiddos so it would take the spiciness down a notch.
4. Put tomato, bean and corn mixture in a thick layer on half the tortilla. Sprinkle with red crushed peppers if desired.
5. Light grill and set on low and cook til cheese is melted.
6. Fold in half and serve with homemade sour cream, salsa and avocado.
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