Zucchini Quesadilla with Black Beans and Corn
Appetizers • Mexican
Description
Serve with salsa.
Ingredients
- Courgette 1 piece
- Sweet Corn Sticks 5 oz
- Chopped Green Onions 0 oz
- Habanero Pepper 1 piece
- Canned Pork with Beans 10 oz
- Salt ½ teaspoon
- Ground Black Pepper ¼ teaspoon
- Mild Chili Spice 1 teaspoon
- Monterey Jack Cheese 15 oz
- Tortillas 8 pieces
- Vegetable Oil 2 tablespoons
Step-by-Step Guide
Step 1
In a large bowl, mix the corn kernels, grated zucchini, cilantro, finely chopped and seeded jalapeño pepper, beans, salt, and pepper. Mix well and add the grated cheese.
Step 2
Preheat the oven to 390°F.
Step 3
Place 1 tortilla on a work surface and add 0.3 cup of filling to one half. Top with the other half and press down lightly. Repeat with the remaining tortillas.
Step 4
Heat a skillet over medium heat and add a quarter of the vegetable oil. Place 2 tortillas in the skillet and fry for about 2 minutes on each side, until the cheese melts. Transfer to a baking sheet and place in a slightly warmed oven to keep them warm. Fry the remaining tortillas in the rest of the oil. Transfer to a plate and cut into wedges.
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