Cowboy Quesadillas

Cowboy Quesadillas

Yield: 4 servings

1 1/2 cups thick and chunky salsa
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 cup canned black beans, rinsed and drained
1/2 cup frozen corn, thawed
3 cups shredded Colby-jack cheese
8 (8-inch) flour tortillas
3/4 pound thinly sliced deli roast beef
Sour cream, for optional garnish

In a bowl, combine salsa, cilantro and lime juice. Transfer half of the salsa mixture to a second bowl; add beans and corn. Set aside remaining salsa mixture.

Sprinkle cheese evenly over tortillas; divide beef evenly among tortillas. Top each with a scant 1/4 cup of bean mixture. Fold tortillas in half.

Grill quesadillas over medium, ash-covered coals, uncovered, 4 to 5 minutes or until golden brown, turning once. (Or place quesadillas on a baking sheet covered with foil and broil until cheese melts and tortillas begin to brown, a few minutes on each side.) Serve with RESERVED salsa mixture and dollops of sour cream.

made these this evening, put under broiler, very delicous…and easy…

I’m so glad you liked them.