Ingredients
8 (8-inch) flour tortillas
1½ cups grated sharp cheddar cheese
1½ cups grated Monterey Jack cheese
¾ cup cooked black beans, drained and rinsed
½ red bell pepper, diced
4 scallions, thinly sliced
½ cup corn kernels (thawed if frozen)
2 jalapeño peppers, thinly sliced
For serving: Salsa or salsa verde, pico de gallo, guacamole, sour cream, chopped fresh cilantro
Instructions
- Lay tortillas on a clean work surface. Mix cheddar and Monterey Jack cheeses in a bowl.
- Sprinkle half the cheese over one half of each tortilla. Add beans, red pepper, scallions, corn, and jalapeños. Top with remaining cheese.
- Fold tortillas in half to form half-moon shapes.
- Heat a dry cast iron skillet over medium-low heat. Cook 2 quesadillas at a time, 1–2 minutes per side, until cheese is melted and tortillas are golden. Lower heat if browning too quickly.
- Repeat with remaining quesadillas. Slice and serve hot with desired toppings.
Notes
- Swap Monterey Jack for pepper jack for extra spice.
- Add sautéed mushrooms, spinach, or zucchini for extra vegetables.
- Include cooked chicken or shrimp for added protein.
- Goat cheese or roasted poblano peppers can add unique flavors.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main, Snack
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 50mg
