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View printable version of this recipe View all Field-Fresh Recipes BLACK BEAN & CORN QUESADILLAS Serves 4 Black Bean & Corn Quesadillas: 8 (6-7 inch) flour tortillas 1/2 C. shredded cheddar Cheese 1/2 C. shredded Monterey Jack cheese 1/4 C. Black Bean & Corn Salsa 1/2 C. coarsely chopped ripe avocado 1/4 C. thinly sliced green onions with tops sour cream (optional) Preheat oven to 425 degrees F. Place 4 tortillas in a pan and sprinkle each tortilla with 1 Tbsp. of each cheese. Top with an even amount of salsa, avocado, green onions, and remaining cheese. Top with second tortilla, pressing lightly. Lightly spray tops with vegetable oil. Bake 8-10 minutes or until tops are lightly browned. Remove from oven; cool 5 minutes. Serve whole or cut each quesadilla into 4 wedges. Serve warm with additional salsa and sour cream, if desired. Cheesy Poblano Rice Soup: 1/4 C. minced shallots 3 poblano peppers, seeded and chopped into 1" pieces 2 Tbsp. vegetable oil 3 (14.5 oz) cans chicken broth 1 (14.5 oz) can diced tomatoes, drained 3 C. cooked rice 2 C. shredded cheddar cheese Sauté shallots and peppers in oil in Dutch oven or large sauce pan over medium-high heat until tender, 3 to 5 minutes. Stir in broth and tomatoes; bring to a boil. Add rice and cheese; cook and stir until cheese is melted. Grocery List: Flour tortillas Shredded cheddar Cheese Shredded Monterey Jack cheese Black bean & corn salsa Avocado Green onions Shallots Poblano peppers Vegetable oil Canned chicken broth Canned diced tomatoes Rice Sour cream (optional) |
