Kitchen-Sink Quesadillas

Name: Kitchen-Sink Quesadillas
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 teaspoons black pepper; 439 grams black beans, drained; 312 grams corn kernels, drained; 1 large 8-count package flour tortillas; 79 milliliters fresh cilantro leaves; 1 Juice of to 2 limes; 1 teaspoons kosher salt; 170 grams 1/2 cups shredded Cheddar or Monterey Jack; 2 Tbsps extra-virgin olive oil; 1 small red onion, thinly sliced; 1 head romaine lettuce, sliced 1 inch thick; 177 milliliters salsa, drained

Kitchen-Sink Quesadillas might be just the Mexican recipe you are searching for. This recipe makes 4 servings with 649 calories, 28g of protein, and 26g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. Not a lot of people really liked this hor d'oeuvre. If you have olive oil, salsa, romaine lettuce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 15 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Heat oven to 400 F. In a medium bowl, combine the beans, corn, and salsa.

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Beans

Salsa

Corn

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Bowl

Oven

Place 4 tortillas on a parchment- or foil-lined baking sheet.

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Tortilla

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Baking Sheet

Aluminum Foil

Sprinkle with half the cheese. Using a slotted spoon, transfer the black bean mixture on top of the cheese.

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Cheese

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Slotted Spoon

Sprinkle with the remaining cheese and sandwich with the remaining tortillas.

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Tortilla

Cheese

Bake until the cheese has melted, 5 to 7 minutes. Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil.

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Lime Juice

Cilantro

Cheese

Pepper

Onion

Salt

Cooking Oil

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Oven

Bowl

Add the lettuce and toss.

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Lettuce

Transfer the quesadillas to a cutting board.

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Cutting Board

Cut each into 6 wedges.

Serve with the salad.

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Ingredients

Servings:

0teaspoons

black pepper 439grams

black beans, drained 312grams

corn kernels, drained 1large

8-count package flour tortillas 79milliliters

fresh cilantro leaves 1

Juice of to 2 limes 1teaspoons

kosher salt 170grams

1/2 cups shredded Cheddar or Monterey Jack 2Tbsps

extra-virgin olive oil 1small

red onion, thinly sliced 1head

romaine lettuce, sliced 1 inch thick 177milliliters

salsa, drained

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.