A quesadilla pronounced 'qay-sah-dee-yah' is a corn or wheat tortilla with a savory filling containing cheese and other ingredients. Quesadillas originated in Mexico and the dish has evolved over the years due to the experiments resulting in variations. The common filling used is Oaxaca cheese and other ingredients like cooked vegetables and cooked meat can be added as well. A quesadilla is folded in half to form a half moon shape and cooked on a griddle. Another version popular in U.S. is where the filling / cheese is sandwiched between two flour tortillas and cooked on both sides until cheese melts. Then quesadillas is cut into wedges and served. Quesadillas are often served with salsa, guacamole and chopped onion.
I used a black bean, corn, cheddar cheese based filling for my quesadillas. It takes about 10 minutes to prepare this quick and filling quesadillas if the beans are ready. For a quick fix version, canned beans and store bought salsa can be used. The filling can be prepare ahead and can be refrigerated to prepare a quick, impromptu meal.
2 cups cooked / canned black beans
1/2 cup frozen corn kernels
1/2 cup salsa + extra for serving
2 tsp. taco seasoning
1/4 cup minced cilantro
3/4 cup melting cheese of your choice (I used cheddar cheese.)
Salt to taste
Six 8" whole wheat tortillas
Oil to toast
* Rinse if using canned beans. Mash coarsely the beans if desired. Combine beans, corn, salsa, cilantro and taco seasoning in a bowl. Add salt if needed.
* Spread about 1/2 cup bean mixture on half of each tortilla. Sprinkle about 2 tbsp. cheese over the bean mixture. Fold the tortillas in half and gently press to flatten them.
* Heat 1/4 tsp. oil on a non stick skillet over medium heat. Add quesadilla and cook until it turns golden brown, flipping once. Repeat the steps with the remaining quesadillas.
* Serve the quesadillas warm with salsa.
This is my entry under "Tortilla based dishes" for BM #53. Check the blogging marathon page to see what my fellow marathoners are cooking today.