Last weeks Crab Cake recipe reminded me that finger food should be quick to prepare. On that note, and with Cinco de Mayo in mind, I’m turning to a family favorite that’s really quick to make and can be served as finger food as well as the main course. The recipe itself is adapted from one in Cooks Illustrated.
Corn and Black Bean Quesadillas, makes 2
Hardware
- 10″ non-stick skillet
- medium sized bowl
Software
- 1/3 cup frozen corn kernels, thawed
- 2 tsp vegetable oil plus more for brushing tortillas
- 1/3 cup minced red onion
- 1 tsp minced garlic
- 1/2 tsp chili powder
- 1/3 cup canned black beans, drained and rinsed
- 2 tsp lime juice
- kosher salt
- 2 plain flour tortillas, eight inch
- 2/3 cups Mexican blend cheese
- 1 tbsp minced pickled jalapenos
Preparation
Heat skillet over medium high heat until hot, about 2 minutes. Add corn and cook stirring occasionally until kernels begin to brown and pop, 3-5 minutes. Transfer to bowl.
Heat oil in the empty skillet over medium heat until shimmering. Add red onion and cook stirring occasionally until softened about 3 minutes. Add garlic and chili powder and cook until fragrant, about 1 minute. Stir in beans, and cook until heated through about 1 minute. Return corn to skillet and toss to combine. Press mixture down with spatula to lightly crush the beans. Transfer mixture to bowl and stir in lime juice. Salt to taste.
Wipe out the skillet with paper towels and return pan to medium heat until hot, about 2 minutes. Add 1 tortilla to pan and toast until soft and puffed slightly at edges. Flip and repeat on other side, 1-2 minutes. Evacuate tortilla to cutting board and repeat with second tortilla. While the other tortilla cooks, sprinkle 1/3 cup cheese, half the corn/bean mixture and 1/2 jalapenos over 1/2 the tortilla leaving 1/2″ border around the edge. Fold in half and flatten. Brush surface with oil, sprinkle lightly with salt and repeat with second tortilla.
Put both tortillas in skillet, oiled side down and cook over medium heat until crisp and brown 1-2 minutes. Brush exposed surfaces with oil and sprinkle with salt. Flip and repeat. Transfer to cutting board and let cool about 2-3 minutes.
For finger food cut each into thirds; for a meal, cut in half or leave intact.
Serve with salsa, sour cream dips or as it. Be prepared to make more!
