Extra Cheese, Please!

If you had a dozen homemade flour tortillas hot off the skillet sitting on your countertop, what would you make? Tacos, fajitas, and chips all floated through my mind, but in the end, I went with my favorite childhood meal—a cheese quesadilla.   

 

As little kids, that was the only entrée my brother and I ever ordered when we went to Chevy’s. The cook layered so much cheese on the tortilla that it oozed out the sides, and we ended up with more cheese strings hanging out of our mouths than if we had eaten a slice of pizza.

 

 

Although I love my quesadillas plain, I dressed this one up a little bit with a sprinkling of black beans and corn. It hit the spot, with all of its cheesy and veggie goodness encased in a tasty homemade tortilla.

 

(But can you keep a secret? I still made a second one with nothing but cheese, just to satisfy my childhood comfort food craving!)

 

 

Corn and Black Bean Quesadilla

serves 1

Although the homemade tortillas tasted absolutely amazing, store-bought would work just fine. I used frozen corn, but canned or fresh would taste great too. Serve with your favorite salsa.

1 flour tortilla

3-4 tbsp grated mozzarella cheese

2 tbsp corn

2 tbsp black beans

1. Preheat a medium pan over medium heat.
2. Microwave corn and black beans for 10-15 seconds to warm them through. Spread half of cheese over half of the tortilla. Top with corn and beans. Sprinkle remaining cheese over top, and fold tortilla to close the quesadilla.
3. Place tortilla in warm pan. Cook on one side for about 2 minutes, or until bottom layer of cheese begins to melt. Flip and cook on the other side another 2 minutes, until all of the cheese is melted. Remove from pan, cut into triangles, and serve immediately.