Best 2 Zucchini Corn Black Bean And Jack Cheese Quesadillas Recipes

Indulge in a culinary journey with our tantalizing Zucchini Corn Black Bean and Jack Cheese Quesadillas, a symphony of flavors that will delight your taste buds. These quesadillas are not just a meal; they are an experience. Savor the vibrant colors of the sautéed zucchini, the sweet crunch of corn, the hearty goodness of black beans, and the gooey melted Jack cheese, all nestled within a crispy tortilla. But that's not all; this article also offers a collection of equally delectable quesadilla recipes that will cater to diverse preferences. From the classic Cheese Quesadilla to the adventurous Chorizo, Potato, and Oaxaca Cheese Quesadilla, each recipe promises a unique taste sensation. So, prepare to embark on a culinary adventure that will leave you craving more. Let's get cooking!

Let's cook with our recipes!

ZUCCHINI, CORN, BLACK-BEAN, AND JACK-CHEESE QUESADILLAS

Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas image

One of those email recipes I haven't tried yet, but it sounds so good with a margarita on a summer afternoon that I thought I would share it. Hope you enjoy!

Provided by TishT

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 small zucchini, grated and drained on paper towels (about 1 cup)
1 cup defrosted frozen corn, drained on paper towels
1 small red onion, chopped
2 jalapeno chiles, seeds and ribs removed,chopped
1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 teaspoon chili powder
3/4 lb monterey jack cheese, grated
8 large flour tortillas (burrito-size)
2 tablespoons cooking oil

Steps:

In a large bowl, combine the zucchini, corn, onion, jalapenos, beans, salt, pepper, and chili powder.
Toss gently to distribute the seasonings and then stir in the cheese.
Heat the oven to 200 degrees F.
Set the tortillas on a work surface.
Put about 1/3 cup of the filling on one half of each tortilla.
Spread the filling to the edge and then fold the tortilla over the filling.
In a large nonstick frying pan, heat 1/2 Tbs of the oil over moderate heat.
Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1-1/2 minutes per side.
Remove from the pan and keep warm on a baking sheet in the oven.
Repeat in batches with the remaining oil and quesadillas.
Cut the quesadillas in wedges and serve.

ZUCCHINI, CORN, BLACK-BEAN, AND JACK-CHEESE QUESADILLAS RECIPE - (4.6/5)

Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas Recipe - (4.6/5) image

Provided by á-9182

Number Of Ingredients 11

Ingredients

1 small zucchini, grated and drained on paper towels (about 1 cup)
1 cup defrosted frozen corn, drained on paper towels
1 small red onion, chopped
2 jalapeño peppers, seeds and ribs removed, chopped
1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 teaspoon chili powder
3/4 pound Monterey jack, grated (about 1 quart)
8 large (burrito-size) flour tortillas
2 tablespoons cooking oil

Steps:

In a large bowl, combine the zucchini, corn, onion, jalapeños, beans, salt, pepper, and chili powder. Toss gently to distribute the seasonings and then stir in the cheese. 2. Heat the oven to 200°. Set the tortillas on a work surface. Put about 1/3 cup of the filling on one half of each tortilla. Spread the filling to the edge and then fold the tortilla over the filling. 3. In a large nonstick frying pan, heat 1/2 tablespoon of the oil over moderate heat. Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1 1/2 minutes per side. Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining oil and quesadillas. Cut the quesadillas in wedges and serve.

Tips:

Select the right ingredients: Fresh, high-quality ingredients make all the difference in the taste of your quesadillas. Look for ripe zucchini and corn, and use freshly grated cheese for the best flavor.
Don't overcrowd the pan: When cooking the quesadillas, make sure not to overcrowd the pan. This will prevent them from cooking evenly and becoming soggy.
Cook the quesadillas until golden brown: Cook the quesadillas until they are golden brown and crispy on both sides. This will ensure that the cheese is melted and the quesadillas are cooked through.
Serve immediately: Quesadillas are best served immediately after they are cooked. This will ensure that they are crispy and hot.

Conclusion:

Zucchini corn, black bean, and jack cheese quesadillas are a delicious and easy-to-make meal that is perfect for any occasion. They are packed with flavor and nutrients, and they can be customized to your liking. Whether you are looking for a quick and easy weeknight dinner or a fun and festive party appetizer, these quesadillas are sure to please everyone.