2 ears Florida sweet corn, kernels cut off the cobs
1 cup cooked black beans, drained and rinsed
1 cup Florida bell peppers, diced small
2 cups jack cheese, shredded
¼ cup fresh cilantro, chopped
1 teaspoon cumin
8 (6-inch) soft corn tortillas
Vegetable oil for cooking
Sea salt and fresh ground pepper to taste
Preheat a medium-sized sauté pan over medium heat. Add 1 teaspoon of vegetable oil to the preheated pan. Add the corn kernels and diced peppers, and lightly season to taste with salt and pepper. Cook the corn mixture until the peppers and corn turn slightly golden brown. Add the black beans and cumin to the corn mixture, stir ingredients to combine and remove from heat. Place the corn mixture into a bowl and let cool to room temperature or in a refrigerator.
To assemble quesadilla: layout 4 tortillas on a flat, clean surface. Evenly distribute ¼ cup of the shredded cheese on each tortilla. Next, evenly distribute the corn mixture on top of the cheese and add even amounts of the fresh cilantro. Add the last ¼ cup of cheese on top of the cilantro and top each one with a tortilla. Lightly press each stuffed tortilla to make them flat.
Preheat a medium-sized sauté pan over medium heat. Add 1 teaspoon of vegetable oil to the preheated pan. Cook each quesadilla for 2 to 4 minutes on each side or until golden brown and the cheese has melted. Remove the cooked quesadilla from the pan and repeat cooking process. Hold cooked quesadillas in a 300 degree oven until all are cooked. Slice the quesadillas like a pie and serve warm with fresh Florida salsa and guacamole.
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