Chorizo Black Bean And Corn Quesadillos
This recipe is taken from the southern living all-time favorites magazine. the recipe also includes a cilantro pesto which is used inside the quesadillo and as a dipping sauce. Can't wait to try this dish!!
Steps
Cook sausage in a large skillet over medium heat 5 minutes or until browned.
Add black beans , corn and cumin and cook , stirring occasionally , 3 - 4 minutes or until thoroughly heated.
Spread cilantro pesto evenly on each tortilla.
Sprinkle with cheese.
Spoon chorizo mixture on half of each tortilla.
Wipe skillet clean.
Cook , tortilla side down , in a lightly greased skillet over medium-high heat 1 minute or until lightly browned.
Fold tortilla in half over filling.
Repeat with remaining tortillas.
Serve immediately with remaining pesto.
Pesto sauce: process all ingredients in a food processor until smooth.
Stopping to scrape down sides.
Store in refrigerator up to 1 week.
Ingredients
sausage links, black beans, whole corn, cumin, pesto sauce, flour tortillas, mexican blend cheese, fresh cilantro, fresh lime juice, olive oil, garlic clove, salt, water