While visiting Christie in Florida last week she mentioned we were having my Confetti Corn Quesadillas. “I love those!” I said, silently realizing it’s been a year since I last made them. That’s when I knew it was time to share the recipe.
I needed a quick meal to prepare last night at Karen’s house and these are so fast to fix and were luckily a hit! I do recommend whipping up some fresh guacamole to go with them.
Confetti Corn Quesadillas
1 cup fresh corn kernels (about 2 ears)
1 cup grated zucchini, squeezed dry
1/4 cup chopped cilantro
1 jalapeno pepper, seeds and ribs removed, chopped (optional)
1 1/2 cups drained and rinsed canned black beans (one 15-ounce can)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon chili powder
2 cups shredded Monterey Jack
8 large (burrito-size) flour tortillas
- Mix together the corn, zucchini, cilantro, jalapeno, beans, salt, pepper, and chili powder. Stir in the cheese.
- Spread enough filling to cover half your tortilla, and fold over the other half. (I like to use a measuring cup because that gives me equal amounts, plus it’s a good scoop.)
- Cook quesadillas in a tiny bit of oil in a skillet on the stove. I can fit two quesadillas at a time in my skillet – and they only need to cook for 1-2 minutes per side. You know – get the tortillas just slightly browned and the cheese melted.
- Cut them into wedges for serving, if you like, or have an entire quesadilla to yourself.
- The fresh corn makes all the difference in this recipe. Trust me.
- While you can substitute another cheese, my preference is Monterey Jack.
- This is a really mild recipe – so don’t be afraid to use a jalapeno. Or two.
- Beware using too much oil in your pan – it only takes a tiny bit. Just eyeball it.
- Serve with fresh guacamole and/or salsa.
- These are great the next day served cold or at room temperature, too.