Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas

Name: Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoon chili powder; 2 Tbsps cooking oil; 237 milliliters defrosted frozen corn, drained on paper towels; 8 larges (burrito-size) flour tortillas; 0 teaspoons fresh-ground black pepper; 2 jalapeño peppers, seeds and ribs removed, chopped; 946 milliliters 3/4 pound Monterey jack, grated (about; 1 small red onion, chopped; 1 teaspoons salt; 237 milliliters small zucchini, grated and drained on paper towels (about

Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas might be just the Mexican recipe you are searching for. This vegetarian recipe serves 4. This hor d'oeuvre has 1182 calories, 65g of protein, and 83g of fat per serving. From preparation to the plate, this recipe takes around 45 minutes. If you have zucchini, jalapeño peppers, onion, and a few other ingredients on hand, you can make it. To use up the corn you could follow this main course with the Candy Corn Pecan Pie as a dessert.

Instructions

In a large bowl, combine the zucchini, corn, onion, jalapeos, beans, salt, pepper, and chili powder. Toss gently to distribute the seasonings and then stir in the cheese.

Ingredients you will need

Chili Powder

Seasoning

Zucchini

Cheese

Pepper

Beans

Onion

Corn

Salt

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Bowl

Heat the oven to 20

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Oven

Set the tortillas on a work surface. Put about 1/3 cup of the filling on one half of each tortilla.

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Tortilla

Spread the filling to the edge and then fold the tortilla over the filling.

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Tortilla

Spread

In a large nonstick frying pan, heat 1/2 tablespoon of the oil over moderate heat.

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Cooking Oil

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Frying Pan

Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1 1/2minutes per side.

Ingredients you will need

Cheese

Equipment you will use

Frying Pan

Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining oil and quesadillas.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Frying Pan

Cut the quesadillas in wedges and serve.

Wine Recommendation: 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.

Ingredients you will need

Wine

Blackberries

Fruit

Salsa

Notes: 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.

Ingredients you will need

Vegetable

Spinach

Corn

Peas

Equipment

Ingredients

Servings:

1teaspoon

chili powder 2Tbsps

cooking oil 237milliliters

defrosted frozen corn, drained on paper towels 8larges

(burrito-size) flour tortillas 0teaspoons

fresh-ground black pepper 2

jalapeño peppers, seeds and ribs removed, chopped 946milliliters

3/4 pound Monterey jack, grated (about 1small

red onion, chopped 1teaspoons

salt 237milliliters

small zucchini, grated and drained on paper towels (about

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks 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 Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.