Southwest Quesadilla with Cilantro-Lime Sour Cream (Sunny Anderson) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Ingredients:
2 tablespoons olive oil, plus extra for griddle |
1 small red bell pepper, diced |
1/2 red onion, diced |
3/4 cup corn kernels, (about 1 ear) |
2 teaspoons red pepper flakes |
1 teaspoon ground cumin |
salt and freshly ground black pepper |
1/2 cup freshly chopped cilantro leaves |
4 (10-inch burrito size ) flour tortillas |
1 (16-ounce) can refried black beans |
1 cup grated pepper jack cheese |
lime-cilantro sour cream, recipe follows |
1/2 cup sour cream |
1/4 cup freshly chopped cilantro leaves |
1/2 lime, juiced |
pinch salt |
Directions:
1. In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.
2. Lime-Cilantro Sour Cream:
3. In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.
4. Yield: 1/2 cup
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