Chorizo, Black Bean and Corn Quesadillos |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe is taken from the Southern Living All-Time Favorites Magazine. The recipe also includes a Cilantro Pesto which is used inside the quesadillo and as a dipping sauce. Can't wait to try this dish! Ingredients:
4 chorizo sausage links, chopped (4-inch each) |
1 (15 ounce) can black beans, rinsed and drained |
1/2 cup frozen whole corn, thawed |
1/2 teaspoon cumin, ground |
1/3 cup cilantro pesto sauce (see below) |
6 flour tortillas (8 inch size) |
1 (8 ounce) package shredded mexican blend cheese |
3 bunches fresh cilantro, stems removed |
1 1/2 tablespoons fresh lime juice |
2 tablespoons olive oil |
1 garlic clove |
1/2 teaspoon salt |
2 tablespoons water |
Directions:
1. Cook sausage in a large skillet over medium heat 5 minutes or until browned. Add black beans, corn and cumin and cook, stirring occasionally, 3 - 4 minutes or until thoroughly heated.
2. Spread cilantro pesto evenly on each tortilla; sprinkle with cheese . Spoon chorizo mixture on half of each tortilla. Wipe skillet clean.
3. Cook, tortilla side down, in a lightly greased skillet over medium-high heat 1 minute or until lightly browned. Fold tortilla in half over filling. Repeat with remaining tortillas. Serve immediately with remaining pesto.
4. Pesto Sauce: Process all ingredients in a food processor until smooth; stopping to scrape down sides. Store in refrigerator up to 1 week.
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