Zucchini Quesadilla with Black Beans and Corn

Appetizers | Mexican cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Serve with salsa.

Ingredients

Courgette - 1 piece
Sweet Corn Sticks - 7.1 oz
Chopped Green Onions - 1.8 oz
Habanero Pepper - 1 piece
Canned Pork with Beans - 10.6 oz
Salt - ½ teaspoon
Ground Black Pepper - ¼ teaspoon
Mild Chili Spice - 1 teaspoon
Monterey Jack Cheese - 14.1 oz
Tortillas - 8 pieces
Vegetable Oil - 2 tablespoons

Step by Step guide

Step 1

In a large bowl, mix the corn kernels, grated zucchini, cilantro, finely chopped and seeded jalapeño pepper, beans, salt, and pepper. Mix well and add the grated cheese.

Step 2

Preheat the oven to 392°F.

Step 3

Place 1 tortilla on a work surface and add 0.3 cup of filling to one half. Top with the other half and press down lightly. Repeat with the remaining tortillas.

Step 4

Heat a skillet over medium heat and add a quarter of the vegetable oil. Place 2 tortillas in the skillet and fry for about 2 minutes on each side, until the cheese melts. Transfer to a baking sheet and place in a slightly warmed oven to keep them warm. Fry the remaining tortillas in the rest of the oil. Transfer to a plate and cut into wedges.