Crispy, cheesy quesadillas filled with corn, bell peppers, and chicken or black beans
Ingredients
1 cup frozen corn kernels
1 tablespoon neutral oil, such as grapeseed or canola
1 medium red bell pepper, diced (about 3/4 cup)
1 small white or yellow onion, diced (about 1 cup)
3 cups chopped cooked chicken, or 1 (about 15-ounce) can black beans, drained and rinsed
2 tablespoons water
2 tablespoons taco seasoning
2 tablespoons finely chopped fresh cilantro
2 tablespoons sour cream
Kosher salt
2 cups shredded Monterey Jack cheese, Chihuahua, or Mexican blend
8 (8-inch) flour tortillas
Instructions
Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add 1 cup frozen corn kernels, 1 medium diced red bell pepper, and 1 small diced white onion. Cook, stirring occasionally, until the onions and peppers start to soften and brown in spots, about 5 minutes.
Stir in 3 cups chopped cooked chicken, 2 tablespoons water, and 2 tablespoons taco seasoning. Cook until the liquid is reduced and the vegetables are crisp-tender, about 5 minutes.
Stir in 2 tablespoons finely chopped fresh cilantro and 2 tablespoons sour cream. Turn off the heat. Taste and season with kosher salt as needed. Divide the mixture into 8 equal portions (a heaping 1/4 cup) in the pan.
Assemble each quesadilla by sprinkling 2 tablespoons shredded Monterey Jack cheese over half of 1 (8-inch) tortilla, then top it with 1 portion of the filling. Sprinkle the filling with 2 tablespoons more cheese. Fold the tortilla in half over the filling.
Heat a large nonstick skillet over medium-low heat. Place 2 quesadillas in the skillet and press down lightly with a flat spatula. Cover and cook until the bottoms are golden-brown and crisp, about 3 minutes. Carefully flip the quesadillas. Cook uncovered until the second side is golden-brown, about 3 minutes more. Transfer to a plate and cover to keep warm. Repeat cooking the remaining quesadillas. Cut into triangles or serve whole.
