Here, the vegetables provide a crunchy contrast to the creamy melted cheese, with a little kick from the chili powder. The quesadillas can be made on the stovetop or, especially if you're increasing the recipe, in the oven. Serve with salsa, sour cream, avocado slices or guacamole.
A word about reheating: Quesadillas are best eaten fresh. If they need to be reheated, avoid the microwave, which makes them soggy, and the oven, which dries them out. Instead, warm the quesadilla in a nonstick skillet over medium or medium-high heat, turning it once, until the cheese softens and the tortilla crisps slightly, 3 to 4 minutes total. (Those with thick fillings will remain somewhat soft.) Frozen Small Onions
Refrigerate leftovers for up to 3 days.
Adapted from "Simple Vegetarian Pleasures," by Jeanne Lemlin (Harper Collins, 1998).
Place 4 of the tortillas on a work surface. Sprinkle one-quarter of the corn, beans, onion, cheese and chili powder evenly on each tortilla, leaving a 1/2-inch border. Top with the remaining tortillas and press down to help them stick together.
To cook them on the stovetop: In a large skillet or grill pan over medium heat, add the olive oil and heat until shimmering (see NOTE). Add 1 quesadilla and cook for 4 to 5 minutes, then flip over and cook another 4 to 5 minutes. It's done when it begins to get brown flecks and the cheese is melted. Repeat with remaining quesadillas, adding more oil as needed.
To bake: Position a rack in the middle of the oven and preheat 375 degrees. Place the quesadillas on a large, lightly oiled, rimmed baking sheet and bake for 5 minutes per side.
Transfer the quesadillas to a cutting board and cut each into 4 wedges. Let them rest for a minute before serving.
NOTE: If using a grill pan, you may want to use nonstick spray oil to coat the pan before adding the tortillas.
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Oriental Frozen Vegetables Adapted from "Simple Vegetarian Pleasures," by Jeanne Lemlin (Harper Collins, 1998).