Name: Black Bean, Corn, and Poblano Quesadillas
Total time: 30 min
Cuisine: MexicanLatin America & Caribbean
Ingredients: 4 ounces goat cheese, crumbled (1 cup); 4 ounces sharp cheddar cheese, shredded (1 cup); 3 tablespoons vegetable oil; 1 onion, chopped fine; 1 ear corn, kernels cut from cob; 1 poblano chile, stemmed, seeded, and chopped; 1 (15-ounce) can black beans, rinsed; 1/2 cup water; Salt and pepper; 4 (10-inch) flour tortillas

Why This Recipe Works

By seeding the poblano chile, we control the amount of heat in these quesadillas. Goat cheese adds creaminess and a pleasant tangy flavor.

Before You Begin

Three-quarters of a cup of thawed frozen corn kernels can be substituted for the fresh. For spicier quesadillas, add the seeds of the poblano chile.

Instructions

Combine cheeses in bowl; set aside. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion, corn, and poblano and cook until softened, about 7 minutes. Add beans and water and cook until water evaporates, about 1 minute. Off heat, coarsely mash mixture with potato masher. Season with salt and pepper to taste.

Spread one-quarter of bean mixture over half of each tortilla, leaving 1/2-inch border around edge. Top with one-quarter of cheese mixture and fold tortilla over filling, pressing firmly to seal. Wipe out skillet with paper towels.

Heat 1 1/2 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Cook 2 quesadillas at a time until golden brown and crispy, 1 to 2 minutes per side. Transfer to cutting board. Repeat with remaining 1 1/2 teaspoons oil and remaining 2 quesadillas. Cut into wedges and serve.