Black Bean Salsa Quesadillas

Black Bean Salsa Quesadillas
Quesadila Recipe Ingredients:

* 1 (15-ounce) can black beans, drained and rinsed
* 1 cup salsa
* 1/4 cup chopped green onions
* 8 flour tortillas
* 1 cup shredded Cheddar cheese
* 1 cup shredded Muenster cheese
* 2 tablespoons oil

Quesadilla Recipe Instructions:
In bowl, combine beans, salsa, and green onions.

Place four tortillas on work surface. Divide bean mixture on top; sprinkle with cheeses. Top with remaining tortillas.

Heat half of the oil in a large saucepan or skillet over medium heat. Add one filled quesadilla; cook, pressing down with spatula, until bottom tortilla is browned and crisp. Carefully turn quesadilla; cook 2-3 minutes on second side until crisp. Remove to work surface; cut into four triangles and serve with salsa or sour cream. Repeat with remaining quesadillas and remaining oil as needed. You can keep all of the quesadillas warm in a 250 degrees F oven until you're ready to serve. Serves 4-6

Venison Quesadilla

Venison Quesadilla
Quesadila Recipe Ingredients

* 6 to 8-ounce venison flank steak.
* 1/4 teaspoon kosher salt, plus more for seasoning
* 1/4 teaspoon fresh ground black pepper, plus more for seasoning
* 2 tablespoons canola oil
* 1/2 white onion, thinly cut julienne
* 1 fire roasted red bell pepper, peeled, seeded and cut julienne
* 1/4 teaspoon ground cumin
* 2 flour tortillas, store-bought or homemade
* 3/4 cup shredded Monterey jack cheese
* 1 lime

Quesadila Recipe Instructions

Preheat the grill to medium.

Season the venison with salt and pepper and grill for 2 minutes per side. Remove from the grill to a cutting board and let rest.

Heat a saute pan with 2 tablespoons of canola oil over medium-high heat. Add the onions and red pepper and saute until transparent, about 4 to 5 minutes. Stir in the cumin and season with salt and pepper, to taste. Cover 1 tortilla with cheese then evenly top with onions and red peppers. Slice the venison steak against the grain and on the bias. Cover the tortilla with the meat and squeeze 1/2 the lime over top the meat. Put the tortilla, ingredient side up, on stove top griddle pan or a large frying pan. Top with the remaining tortilla and cook until brown. Flip the quesadilla over and brown the other side. Cut into 4 large pieces or 6 small pieces and serve with the remaining 1/2 lime.

Cooks Note: If desired, for garnish, julienne romaine lettuce and top with store-bought jalapeno jelly. For the jelly, remove the contents from a 10-ounce jar of jelly and add it to a bowl. Whisk in 1/4 cup of homemade or store-bought chicken stock until just thin enough to spread.

Roasted Corn Quesadillas

Roasted Corn Quesadillas
Quesadilla Recipe Ingredients

* 1/4 cup chipotle peppers in adobo sauce, minced
* 1/2 lime, juiced
* 1 cup sour cream
* 3 ears white corn on the cob
* 2 tablespoons olive oil
* 1 jalapeno, seeded and minced
* 1/4 red onion, diced
* 1/2 cup black beans
* 2 Roma tomatoes, diced
* 2 tablespoons diced roasted red bell peppers
* 1/2 teaspoon sea salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 teaspoon ground cumin
* 6 tablespoons freshly chopped cilantro leaves, divided
* 6 ounces Jack cheese, shredded
* 6 ounces Cheddar, shredded
* 8 medium flour tortillas
* 5 tablespoons, sliced scallions

Quesadilla Recipe Instructions

Preheat grill to high. Preheat oven to 375 degrees F.

Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour.

Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob.

In a medium saute pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans. Saute until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Stir and saute for 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro. Remove the pan from heat and let rest.

Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas.

Place tortillas on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through. Cut each into 6 pieces.

Serve with chipotle sour cream garnished with scallions.

Grilled Apple and Brie Quesadilla with Strawberry Apple Dipping Sauce

Grilled Apple and Brie Quesadilla with Strawberry Apple Dipping Sauce
Quesadila Recipe Ingredients

* 1/4 cup cream cheese
* 8 soft taco size flour tortillas
* 1/2 pound brie, cut into thin strips
* 1 apple sliced thin
*
Strawberry Apple Dipping Sauce:

* 1 (8-ounce) jar strawberry jam
* 1/4 cup applesauce
* 1 pinch ground cinnamon

Quesadilla Recipe Method

Preheat grill pan over medium heat. Spray pan with nonstick spray when ready to start cooking.

Spread the cream cheese evenly over 4 of the tortillas. Evenly divide Brie strips on top of the cream cheese. Divide apple slices on top of Brie. Place remaining tortillas on top to make 4 quesadillas.

Place each quesadilla on grill pan and grill 3 minutes per side or until tortilla is browned with grill marks. Use spatula to flip tortilla. Once grilled, remove from heat and let cool for about 2 minutes before slicing.

Cut each quesadilla into 6 pieces and serve warm. Serve with dipping sauce.

For Sauce:

Combine all ingredients in a bowl and microwaves for 1 to 2 minutes until hot.