@Gourmande
As you've not made them before, I will begin with this recipe for Bean and Cheese Quesadillas. Quesadillas are typically made like a sandwich, filling between 2 slices of 'bread.' The instructions for the following recipe might sound convoluted at first; however, you basically fill one side of the tortilla and fold the other side over, similar to a turnover. That way, you can make two at a time in the large skillet. Either way you form them, they are delicious.
I will post the Chimichanga (beef filling) recipe for you next.
Corn and Black Bean Quesadillas with Pepper Jack Cheese
Use a light hand when seasoning with kosher salt, as the cheese itself is rather salty. Cooling the quesadillas before cutting and serving is important; straight from the skillet, the cheese is molten and will ooze out. Serve the quesadillas with salsa, guacamole, or sour cream. Finished quesadillas can be held on a baking sheet in a 200-degree oven for up to 20 minutes.
Makes 2 folded 8-inch Quesadillas
1/3 cup frozen corn kernels, thawed
2 teaspoons vegetable oil, plus more for brushing tortillas
1/3 cup minced red onion
1 teaspoon minced garlic
½ teaspoon chili powder
1/3 cup black beans (canned)
2 teaspoons lime juice
kosher salt
2 plain flour tortillas, eight-inch
2/3 cup Pepper Jack cheese (3 ounces)
1 tablespoon minced pickled jalapeños (optional)
sour cream (garnish)
Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; transfer corn to medium bowl.
Heat 2 teaspoons vegetable oil in now-empty skillet over medium heat until shimmering; add red onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and chili powder and cook until fragrant, about 1 minutes; stir in beans and cook until heated through, about 1 minute. Return corn to skillet and toss to combine; gently press mixture with spatula to lightly crush black beans.
Transfer mixture to now-empty bowl, stir in lime juice, and season to taste with salt.
Wipe out skillet with paper towels and return pan to medium heat until hot, about 2 minutes. Place 1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and slightly browned, 1 to 2 minutes longer. Slip tortilla onto cutting board.
Repeat to toast a second tortilla.
Sprinkle 1/3 cup cheese, half the corn and bean mixture, and half of jalapeños, if using, over half of tortilla, leaving 1/2-inch border around edge. Fold tortilla in half and press to flatten. Brush surface generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla.
Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush top surfaces with oil and sprinkle lightly with salt.
Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer. Transfer quesadillas to cutting board; cool about 3 minutes, halve each quesadilla, and serve.
Mrs. G’s Notes: Careful with the salt!
Strive for respect instead of attention. It lasts longer.
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