Mexican Quesadillas

Name: Mexican Quesadillas
Prep time: 6 min
Cook time: 2 min
Total time: 8 min
Yield: 6
Cuisine: Mexican & Southwest
Ingredients: 6 (10-inch) flour tortillas; 3 cups mozzarella Cheese, shredded; 1½ cups canned corn (from a 11-ounce can), drained; 1½ cups canned black beans (from a 15-ounce can), rinsed and drained; 1 ripe Hass avocado, peeled, pitted and sliced; ½ cup prepared salsa; ½ cup sour cream

Author:
Jamie Geller
Publish date:
Oct 3, 2018

It is hard to find good kosher Mexican food. I got so tired of looking that I decided to make it myself. Quesadillas are a great light appetizer. You can fill them with almost anything. Try my Chocolate Quesadillas. You'll wonder how you ever survived without them.

8minDuration
2minCook Time
6minPrep Time
6Servings

Ingredients

6 (10-inch) flour tortillas
3 cups mozzarella Cheese, shredded
1½ cups canned corn (from a 11-ounce can), drained
1½ cups canned black beans (from a 15-ounce can), rinsed and drained
1 ripe Hass avocado, peeled, pitted and sliced
½ cup prepared salsa
½ cup sour cream

Preparation

Heat a 12-inch skillet over medium heat.
Spray a tortilla with non-stick cooking spray. Place it flat on heated skillet for 1 minute and flip tortilla over.
Sprinkle 1 cup cheese on the tortilla, followed by ½ cup each corn and beans and 4 slices avocado.
Place another tortilla on top to make a sandwich. Cover pan with lid.
After 1 minute, flip the quesadilla.
When the cheese has melted, remove quesadilla and place on a warm plate; repeat with remaining tortillas, vegetables and cheese.
Cut each quesadilla into 4 wedges. Top each piece with a dollop of salsa and sour cream before serving.