Wednesday, August 4, 2010

Zucchini, Black Bean and Corn Quesadillas

Zucchini season has arrived! Keep your front doors and car doors locked!! Or use all that squash in this recipe:

Zucchini-Corn-Black Bean Quesadillas

a few Tbsp of vegetable oil
3 cups frozen corn kernels, thawed and drained
3 large zucchini, diced
1 cup finely chopped onion (red or white, your choice)
3 cloves garlic, pressed or minced
1 can black beans, rinsed and drained
Corn tortillas (I *LOVE* the corn tortialls from Trader Joes)
Your choice of cheese: queso fresco, Monterey Jack, cheddar, Colby-Jack, etc., grated or crumbled
Your choice of other (optional) garnishes: sour cream, chopped cilantro, fresh or canned jalapenos, guacamole, salsa, etc.

Pour about 1 Tbsp oil into the bottom of a large skillet and swirl the pan to lightly coat it. Heat over high heat, then add the corn. Cook the cook for about 5 minutes, stirring occasionally, until the corn is warmed through and has some slight charred marks on the edges (charring very important). Season with a tiny bit of salt. Remove the corn from the pan and set aside.
Add a bit more oil to the pan and repeat this same process with the zucchini. Remove from the pan and set aside.
Add a bit more oil to the pan and the add the onion. Cook the onion, stirring, until is it totally softened and starting to caramelize, about 5 minutes. Add the garlic and cook, stirring, for one more minute. Return the corn and zucchini to the pan and stir. Gently stir in the rinsed and drained beans and cook another minute or two, until filling is warmed through.
Warm a very large, flat-bottomed pan or a griddle over medium-high heat and melt a little bit of butter onto it and spread it around to lightly coat the cooking surface. Place one tortilla on the pan (or griddle) and sprinkle a bit of cheese over it, trying to keep the cheese on the tortilla, rather than into the pan (watch your fingers!). Top the tortilla with a generous layer of the zucchini/black bean/corn mixture. Top with another small layer of cheese and a second tortilla. Cook, adjusting the heat as necessary to insure that the cheese melts and the filling stays warm, until the bottom tortilla is golden brown. Quickly spread a very thin layer of softened butter on the top tortilla. Carefully flip the quesadilla and repeat the cooking process until the tortilla that is now on the bottom is golden brown and starting to lightly crisp up. Remove the quesadilla from the pan and cut into wedges. Top with your choice of garnishes and serve immediately.

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