Kitchen-Sink Quesadillas

Kitchen-Sink Quesadillas
Photo by Michele Michael

Ingredients

  • 1 ½ cups (6 ounces) shredded Cheddar or Monterey Jack
  • 1/3 cup fresh cilantro leaves
  • 1 head romaine lettuce, sliced 1 inch thick
  • Juice of 1 to 2 limes
  • 1 head romaine lettuce, sliced 1 inch thick
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • + 17 more ingredients
    • 1 8-count package large flour tortillas
    • 1 8-count package large flour tortillas
    • 1/3 cup fresh cilantro leaves
    • 1 small red onion, thinly sliced
    • ¼ teaspoon black pepper
    • ½ teaspoon kosher salt
    • 1 small red onion, thinly sliced
    • 1 11-ounce can corn kernels, drained
    • ¾ cup salsa, drained
    • ¾ cup salsa, drained
    • 1 15.5-ounce can black beans, drained
    • 1 11-ounce can corn kernels, drained
    • Juice of 1 to 2 limes
    • ¼ teaspoon black pepper
    • 1 15.5-ounce can black beans, drained
    • 1 ½ cups (6 ounces) shredded Cheddar or Monterey Jack
    • 2 tablespoons extra-virgin olive oil

Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa. Place 4 tortillas on a parchment- or foil-lined baking sheet. Sprinkle with half the cheese. Using a slotted spoon, transfer the black bean mixture on top of the cheese. Sprinkle with the remaining cheese and sandwich ...

View full recipe at My Recipes

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