Southwest Quesadilla With Cilantro Lime Sour Cream Recipes

SOUTHWEST VEGGIE QUESADILLAS

Southwest Veggie Quesadillas image

Southwest veggies quesadillas loaded with bean, corn, bell pepper, cilantro, spices and lots of cheese and served with a creamy cilantro sour-cream dip. These quick quesadillas are packed with flavor and can be made vegan too!

Provided by Layla

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
1 cup bell pepper (diced (colors of choice))
1 cup black beans (canned, rinsed and drained)
1/2 cup corn ((canned, frozen or fresh))
1/2 cup onion (diced)
2 cloves garlic (minced or crushed)
1 teaspoon cumin
1 teaspoon chili powder
salt and pepper (to taste)
¼ cup chopped cilantro
4 medium flour tortillas
2 cups shredded cheese (see note)
½ cup sour cream
1/4 cup mayo (or replace with sour-cream or Greek yogurt)
¼ cup cilantro (minced )
Juice of ½ lime
1 tsp olive oil
Salt and pepper (to taste)

Steps:

Heat 1 tablespoon oil in a medium pan over medium-high heat. Add the oil, bell peppers, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper. Season with salt and pepper and cook for 3-4 minutes or until the bell peppers and onions of softened. Turn off heat and stir in the cilantro.
In a clean skillet over medium heat, add a flour tortilla. Top with cheese, cooked veggies mixture, and another layer of cheese. Place another tortilla on top and cook, flipping once, until golden on both sides, about 3 minutes per side. Repeat with remaining ingredients. Slice and Serve with sour-cream cilantro sauce.
To Make the sour-cream cilantro sauce. Whisk all the ingredients in a medium bowl until combined.

SOUTHWEST QUESADILLA WITH CILANTRO-LIME SOUR CREAM

Southwest Quesadilla with Cilantro-Lime Sour Cream image

Provided by Sunny Anderson

Categories appetizer

Time 30m

Yield 16 wedges

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil, plus extra for griddle
1 small red bell pepper, diced
1/2 red onion, diced
3/4 cup corn kernels, (about 1 ear)
2 teaspoons red pepper flakes
1 teaspoon ground cumin
Salt and freshly ground black pepper
1/2 cup freshly chopped cilantro leaves
Four 10-inch "burrito size" flour tortillas
One 16-ounce can refried black beans
1 cup grated Pepper Jack cheese
Lime-Cilantro Sour Cream, recipe follows
1/2 cup sour cream
1/4 cup freshly chopped cilantro leaves
1/2 lime, juiced
Pinch salt

Steps:

In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.
In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.

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