Cheddar and Monterey Jack Quesadilla with Black Beans, Red Bell Pepper, and Jalapeños Recipe
A hearty and flavorful quesadilla recipe featuring a delicious blend of sharp cheddar and Monterey Jack cheeses combined with black beans, red bell pepper, scallions, corn, and jalapeño peppers. Perfectly toasted on a skillet for a melty, crispy Mexican-inspired meal or snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 quesadillas
- Category: Snack
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 8 (8-inch) flour tortillas
- 1½ cups grated sharp cheddar cheese
- 1½ cups grated Monterey Jack cheese
- ¾ cup cooked black beans, drained and rinsed
- ½ red bell pepper, stemmed, seeded, and diced
- 4 scallions, thinly sliced
- ½ cup corn kernels, thawed if frozen
- 2 jalapeño peppers, thinly sliced
Instructions
- Prepare the filling: In a mixing bowl, combine the grated sharp cheddar cheese, Monterey Jack cheese, black beans, diced red bell pepper, sliced scallions, corn kernels, and jalapeño peppers. Mix gently to evenly distribute ingredients.
- Assemble the quesadilla: Place one flour tortilla on a flat surface. Evenly spread about ⅛ of the cheese and vegetable mixture onto half of the tortilla. Fold the other half over to cover the filling, creating a half-moon shape.
- Heat the skillet: Preheat a non-stick skillet or frying pan over medium heat. Lightly grease the pan with a small amount of oil or cooking spray to prevent sticking and to achieve a golden crust.
- Cook the quesadilla: Place the assembled quesadilla in the skillet. Cook for approximately 3-4 minutes on each side, or until the tortilla is golden brown and crisp, and the cheese inside has melted.
- Repeat and serve: Remove the cooked quesadilla from the skillet and set aside. Repeat the assembly and cooking process with the remaining tortillas and filling. Cut each quesadilla into wedges and serve warm.
Notes
- For extra flavor, serve quesadillas with salsa, sour cream, or guacamole.
- Adjust the amount of jalapeño peppers according to desired spice level.
- Use fresh or canned corn kernels; if frozen, thaw before use.
- To make the quesadillas vegan, substitute cheeses with plant-based alternatives.
- Ensure the skillet is adequately heated before cooking to get a crispy exterior.