Black Bean, Corn, and Poblano Quesadillas
By America's Test KitchenPublished on April 14, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
4 ounces goat cheese, crumbled (1 cup)4 ounces sharp cheddar cheese, shredded (1 cup)3 tablespoons vegetable oil 1 onion, chopped fine1 ear corn, kernels cut from cob1 poblano chile, stemmed, seeded, and chopped1 (15-ounce) can black beans, rinsed½ cup water Salt and pepper 4 (10-inch) flour tortillas
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.
Time
30 minutesYield
Serves 4Ingredients
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
½ cup water
Salt and pepper
4 (10-inch) flour tortillas
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
½ cup water
Salt and pepper
4 (10-inch) flour tortillas
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
½ 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.
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