Quesadilla with zucchini, black beans and corn

Quesadilla with zucchini, black beans and corn.

кесадьлья с цукини

Ingredients 4 servings
Zucchini 1 cup
Fresh corn 1 cup
Cilantro (coriander), chopped ¼ cup
Jalapeno pepper 1 piece
Canned black beans 1.5 cups
½ teaspoon salt
Black pepper ¼ teaspoon
Chili powder 1 teaspoon
Monterey Jack cheese 2 cups
Tortillas 8 pieces
Vegetable oil 2 tablespoons

1. In a large bowl, combine corn, grated zucchini, cilantro, finely chopped and seeded jalapeno peppers, beans, salt and pepper. Mix well and add the grated cheese.
2. Preheat oven to 200 degrees.
3. Put one cake on a work surface and lay half of 0.3 cups of stuffing. Top cover with the other half and press gently. Repeat with remaining tortillas.
4. Heat a frying pan over medium heat and add a quarter of vegetable oil. Arrange 2 tortillas and fry for about 2 minutes on each side, until cheese is melted. Put on a baking sheet and send it in a slightly heated oven to keep them warm. Fry in the remaining oil remaining tortillas. Put on a plate and cut into segments.
Serve with salsa.

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