Black Bean, Corn, and Poblano Quesadillas
Goat cheese adds a creamy and tangy profile to these 30-minute quesadillas.
Keywords
- Mexican
- Eggs & Dairy
- Vegetarian
- Latin America & Caribbean
- Cheese
- Main Courses
- Weeknight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Nonstick skillet
- Mixing bowl
- Potato masher
- Paper towel
- Cutting board
- Spatula
- Measuring spoon
- Chef's knife
Ingredients
- 4 ounces goat cheese, crumbled (1 cup)
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 3 tablespoons vegetable oil
- 1 onion, chopped fine
- 1 ear corn, kernels cut from cob
- 1 poblano chile, stemmed, seeded, and chopped
- 1 (15-ounce) can black beans, rinsed
- 1/2 cup water
- Salt
- pepper
- 4 (10-inch) flour tortillas
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