1 can Black beans drained and washed
4 oz Roasted Corn Kernels
4 oz Red onion diced
4 oz. Red bell pepper diced
2 oz Cilantro chopped
To taste Salt and pepper
1 tsp. Fajita seasoning
½ lb. Pepper Jack cheese shredded
20 ea 9” Flour Tortillas
As needed Butter
Combine all of the ingredient for the filling. Place six of the flour Tortillas on a cookie sheet . Spoon 3 oz. of the filling on the tortillas and cover with A second tortilla. Repeat until all of the filling is used. Melt a little of the butter on a Griddle or in a skillet and brown each side of the quesadillas. Place back on the cookie sheet and bake in a 350 oven until the cheese melts. Cut into 6 pieces. Serve with Pineapple salsa. Makes 10 quesadillas
Grilled Pineapple Salsa
1 ea. Pineapple (Peeled,cored,sliced,grilled)
1 ea. Red onion diced
2 ea. Serrano chili minced
1 bunch Cilantro chopped
2 oz. Lime juice
To taste Salt
Dice the grilled pineapple and place into a mixing bowl. Add the rest of the ingredients and chill until use. Allow the flavors to marry.
