Cowboy Quesadillas


  • 1 1/2 cups thick and chunky salsa
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup frozen corn, thawed
  • 3 cups shredded Colby-jack cheese
  • 8 (8-inch) flour tortillas
  • 3/4 pound thinly sliced deli roast beef
  • Sour cream, for optional garnish


  1. In a bowl, combine salsa, cilantro and lime juice. Transfer half of the salsa mixture to a second bowl; add beans and corn. Set aside remaining salsa mixture.
  2. Sprinkle cheese evenly over tortillas; divide beef evenly among tortillas.
  3. Top each with a scant 1/4 cup of bean mixture. Fold tortillas in half.
  4. Grill quesadillas over medium, ash-covered coals, uncovered, 4 to 5 minutes or until golden brown, turning once. (Or place quesadillas on a baking sheet covered with foil and broil until cheese melts and tortillas begin to brown, a few minutes on each side.)
  5. Serve with reserved salsa mixture and dollops of sour cream.

Yield: 4 servings

Posted by Annette at Recipe Goldmine 2004/3/1 17:51.

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