Southwestern Quesadillas are a fresh and fast. Great for a quick weeknight lunch or dinner, or yummy party appetizer!
So this happened today. I’m furious.
3+” down with several more to go. WTH Iowa, I thought we had a deal? I put out my patio furniture and bust out the grill, and you stop spraying it with snow and sleet. Did you not get this very important memo?
Anyway, let’s speak of happier things like hot melted cheese and crispy flour tortillas a la Southwestern Quesadillas!
In my house, quesadillas rule. We always, always, always have flour tortillas on hand (Ben likes the carb-smart Mission tortillas – teehee – ok I do too) and multiple types of cheese, obvi. Throwing them together with a few add ins from the fridge usually results in a quick, easy and satisfying meal for those times when I’ve got nothing planned and we’re hangry!
Anyway, when I started to think of quesadilla flavor combos with intent, I decided the southwest-inspired mix of sweet corn, juicy tomato, seasoned black beans, and spicy Monterrey Jack cheese would be hit. And it WAS. These are one of my favorite ‘dillas ever!
With only 4 ingredients besides the tortillas, this meal is full of flavor, fast and filling. I served mine with a couple sides like Mexican Rice to nibble on, and Salscamole to dunk ’em in. I think you’ll love these, so give ’em a try for a quick lunch or dinner, or easy snack/appetizer to serve friends or family.
The most “difficult” part of cooking these Southwestern Quesadillas is getting your ingredients ready. That includes 1 chopped vine-ripened tomato, and 1/2 cup frozen –> thawed corn (could use fresh.)
Also in the mix are 1/2 cup seasoned black beans that have been drained but not rinsed. If you don’t have a Trader Joe’s nearby, Bush’s has a seasoned black bean product too. If you can’t find those, mix regular black beans with chopped canned green chilis, and spices like garlic powder, onion powder, and a dash of cumin and chili powder. That’ll do the trick!
Finally, we have zee cheese. The ingredient that holds the dish together – literally! Once it melts then cools slightly, the cheese is what helps keep all the quesadilla fillings from spilling out everywhere. I wanted a little spice in these Southwestern Quesadillas, so I shredded 1-1/3 cups Monterey Jack Cheese, which has just the right amount of kick.
K – ingredients assembled – time to cook! Heat a large skillet over medium heat then spray with nonstick spray and add a burrito-sized flour tortilla into the bottom. Next layer on 1/3 cup shredded cheese and then layer on 1/4 cup each chopped tomatoes, corn, and seasoned black beans.
Oh, also, I was feeling particularly frisky the day I made these so I also threw in a few dashes of this stuff. Mmm!
Top with another 1/3 cup cheese then place another flour tortilla on top. Spray with nonstick spray then flip when the bottom side is golden brown. To easily flip I slid the quesadilla onto a plate then inverted the pan over the plate and flipped the plate. If you don’t want to mess with all that, here’s another very easy way to cook quesadillas >>
Once the quesadilla is golden brown on both sides, slide it out onto a cooling rack to let the cheese cool slightly and bring all the ingredients back together. Then, slice with a pizza cutter, and enjoy!
Easy Southwestern Quesadillas
Southwestern Quesadillas are fresh and fast. Great for a quick weeknight lunch or dinner, or yummy party appetizer!
- 4 burrito-sized flour tortillas
- 1-1/3 cups shredded monterrey jack cheese
- 1/2 cup chopped tomatoes (about 1 vine-ripened tomato)
- 1/2 cup seasoned black beans (sometimes sold as Cuban or Southwestern,) drained but not rinsed
- 1/2 cup frozen or fresh corn, thawed
- Other optional toppings: fresh or pickled jalapenos, green Tabasco sauce, chopped cilantro
- Heat a large skillet over medium heat then spray with nonstick spray. Place 1 flour tortilla in the skillet then layer 1/3 cup cheese, and 1/4 each tomatoes, black beans, and corn. Sprinkle on another 1/3 cup cheese then place another flour tortilla on top. Cook until golden brown then spray top with nonstick spray, flip and cook until second side is golden brown. Slide onto a cooling rack to cool slightly before slicing with a pizza cutter. Repeat with remaining ingredients.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
The addition of Mexican Rice to make this a meal meal is totally clutch. I actually made the rice even faster by skipping the sauteed onion part. So easy!
The Salscamole on the side (just mashed avocado gently folded into salsa) was also so, so, SO good. Hope you’ll give these babies a whirl sometime!