[et_pb_section fb_built=”1″ admin_label=”Recipes” _builder_version=”4.6.1″ background_color=”#ffffff” background_image=”https://stockyardbbqsupply.com/wp-content/uploads/2020/09/recipe_illustration_03.png” background_size=”contain” custom_padding=”106px||0px|||”][et_pb_row _builder_version=”4.6.1″ _module_preset=”default” hover_enabled=”0″ sticky_enabled=”0″][et_pb_column type=”4_4″ _builder_version=”4.6.1″ _module_preset=”default”][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” text_font_size=”22px” hover_enabled=”0″ sticky_enabled=”0″]Southwest Chipotle Black Bean Quesadilla[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”4.6.1″ _module_preset=”default” column_structure=”2_5,3_5″][et_pb_column _builder_version=”4.6.1″ _module_preset=”default” type=”2_5″][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” min_height=”144px”]
This dish combines the smoky flavor of Southwest cooking with a simple, satisfying crowd pleaser.
[/et_pb_text][/et_pb_column][et_pb_column _builder_version=”4.6.1″ _module_preset=”default” type=”3_5″][et_pb_image src=”https://stockyardbbqsupply.com/wp-content/uploads/2020/09/BBQ-Spot-Meatless-Monday-800×400-1.jpg” title_text=”Southwest Chipotle Black Bean Quesadilla” _builder_version=”4.6.1″ _module_preset=”default”][/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.6.1″ _module_preset=”default” min_height=”638px”][et_pb_column type=”1_2″ _builder_version=”4.6.1″ _module_preset=”default”][et_pb_text _builder_version=”4.6.1″ _module_preset=”default”]Directions[/et_pb_text][et_pb_text _builder_version=”4.6.1″ _module_preset=”default”]
- Heat your grill to medium.
- Wrap the white onion and bell pepper in foil and sprinkle olive oil over the top. Seal the foil packet and place on the top rack or a cooler spot on your grill.
- Add the ears of corn, with the husks still on, at the same time. Grill the corn about 15 minutes. The kernels should be tender and easily pierced with a knife. Take the foil packet off the grill, as well.
- When the corn is cool to touch, place cob end of corn on a cutting board. Holding the top end, carefully use a sharp chef’s knife to cut kernels off the cob.
- Place the corn kernels in a large bowl. Rinse the black beans and drain them well before adding to the corn. Add the cooked white onion and bell pepper to the bowl and stir until they’re combined evenly.
- Season the mixture with the rub.
- Place one flour tortilla in a clean lightly greased pan or skillet over low heat. Ladle up to ⅓ cup of bean-corn mixture on top of half of the tortilla and spread evenly over that half. Sprinkle ½ cup of shredded cheddar cheese on top. Fold the remaining tortilla half over the inside of your quesadilla.
- Toast tortilla, flipping once, until slightly brown and cheese is melted. Remove quesadilla from skillet onto cutting board. Let rest for up to one minute before cutting into thirds and plating.
- Repeat process of filling and toasting tortillas as desired.
[/et_pb_text][/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.6.1″ _module_preset=”default”][et_pb_text _builder_version=”4.6.1″ _module_preset=”default”]Ingredients[/et_pb_text][et_pb_text _builder_version=”4.6.1″ _module_preset=”default”]
- ½ cup diced white onion
- ½ cup diced bell pepper
- 1 tablespoon olive oil
- 3-4 ears of corn in husks
- 1 15-oz. can unseasoned black beans
- 1 tablespoon Rub Some Heat
- 1 package large (9-inch) flour tortillas
- 2 cups shredded cheddar cheese
- ½ cup sliced scallion
- ½ cup sour cream (optional)
- ½ cup guacamole (optional)
[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”4.6.1″ _module_preset=”default”][et_pb_column type=”4_4″ _builder_version=”4.6.1″ _module_preset=”default”][et_pb_text _builder_version=”4.6.1″ _module_preset=”default”]Notes[/et_pb_text][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” custom_padding=”||0px|||”]
Serving suggestion: Lightly dust quesadilla with Rub Some Heat Chipotle BBQ Rub and top with scallions, a spoonful of guacamole and sour cream.
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