Black Bean Quesadillas with Grilled Pineapple Salsa

 

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.