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Servings: 4 servings
Every time we decide to get creative, the impetus is some ingredient we have to use up. The inspiration for this one was lots of fresh peppers and tomatoes given to us by a nice, somewhat eccentric potter whom we tracked down in Baldwin, Wisconsin (years ago we bought a couple of his pieces and one beautiful September Sunday afternoon we set out to find him).
8 large flour tortillas
5 tablespoons corn or salad oil, divided
1 tablespoon garlic, minced
1 teaspoon cumin seed
1 small onion, chopped (or 3-4 green onions, sliced)
2 large chili peppers (we used one poblano and one Anaheim or maybe banana pepper, anyway it was yelHow and not at all hot), diced/chopped
2 cans black beans, rinsed and drained
1-1/4 cups fresh or frozen corn (defrosted)
2 cups grated/shredded Monterev jack cheese
2 cups grated/shredded st Cheddar cheese
Low-fat sour cream
Fresh salsa (see recipe for Fresh Tomato Salsa)
Heat oil in large skillet. Add garlic and cumin seed and cook for a couple of minutes. Add onion and chopped chilies and saute until limp, about 8 minutes. Add corn and continue to saute a couple more minutes. Add black beans and heat until hot. Reheat if necessary.
Meanwhile, heat one tablespoon oil in large flat skillet. Fry one side of each tortilla, two or more at a time (back to back to back) for a few seconds until done--you'll get the hang of it (this is a Joe Kunkel method from years ago). Place fried side up. Spoon one-eighth of black bean-corn mixture down the middle of each tortilla. Sprinkle with one-eighth of each kind of grated cheese. Fold each tortilla in half. Heat remaining oil in same pan. Heat two quesadillas at a time until brown on both sides and cheese is melted. Serve (two quesadillas per person). Top with sour cream and salsa.
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