Southwest Quesadilla With Cilantro-Lime Sour Cream
Serves: 2
Clair Leannon
1 January 1970
Based on User reviews:
62
Spice
53
Sweetness
56
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 small
Red Bell Pepper (diced)2 tsps
Red Pepper Flake1 tsp
Ground Cumin1 pinch
Salt1 cup
Sour CreamDirections:
1
Watch how to make this recipe
2
In a large skillet, heat oil over medium-high heat
3
Saute red pepper and onion until soft, about 5 minutes
4
Add corn, red pepper flakes, cumin, and salt and pepper to taste
5
Toss to incorporate and saute for 3 minutes
6
Transfer to a bowl and add the cilantro
7
Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat
8
Lay 2 tortillas on a work surface and spread each evenly with refried black beans
9
Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan)
10
Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese
11
Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes
12
Flip quesadillas to toast the other side
13
Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream
14
In a small bowl, mix all ingredients together until combined
15
Season, to taste, with salt if needed