Member Login

Do I have to register?
Username

Password

Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it

Who's Online

We have 285 guests online and We have 3 members online

Welcome Newbies!!!!

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.


Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view


Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

Home arrow Cookbook arrow Recipes
recipes
Categories Appetizers Black Bean & Corn Quesadillas
Most Viewed - Top Rated - Last Added - Last Commented

BackForwardPrint

Black Bean & Corn Quesadillas
Description:Vegetarian but delicious! This recipe calls for cotija cheese, an aged Mexican cheese with a somewhat dry texture. Feta is a fine substitute.
Ingredients:2 Tbs. vegetable oil
1 red onion, diced
3 garlic cloves, minced
1 tsp. salt
3 1/2 cups fresh or frozen corn kernels
1 can (15 oz.) black beans, drained and rinsed
2 tomatoes, chopped
1 lb. Monterey jack cheese, shredded
6 oz. cotija or feta cheese, crumbled
2 to 3 jalapeños, seeded and diced
2 Tbs. chopped fresh cilantro
12 flour tortillas
Sour cream for serving
Salsa for serving
Instructions:

In a large sauté pan over medium heat, warm the oil. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add the garlic and salt and cook for 2 minutes more. Transfer the onion mixture to a large bowl. Add the corn, black beans and tomatoes and let stand until cool, about 20 minutes. Stir in the Monterey jack and cotija cheeses, the jalapeños and cilantro.

Setup Egg for 400-425 indirect, plate setter legs up, grill & extender, and pizza stone on grill extender. Let stone get good and hot before adding Quesadillas.

Spread about 3/4 cup of the black bean mixture on each tortilla, then top each with another tortilla. Place on pizza stone and close the lid and cook, turning the quesadilla once, until browned, about 2 minutes per side. Transfer the quesadillas to a cutting board and cut each into quarters.

Serve immediately with sour cream and salsa. Repeat to assemble and cook the remaining quesadillas.

Notes:I usually half this recipe, it makes a bunch!
Number Of Servings:6Source:Williams Sonoma
Vegetarian:YesTime To Prepare:1 hour
Date:Sun 28 Dec 2008 14:16:11 UTCViewed:3054 times
Author:EggtuckyEmail:
Rating:No votes

recipe rating
1 (bad)5 5 (good)

AuthorComment
Unregistered users are not allowed to post comments. Please register...

Latest Recipes

  • ClayQ
       (Sauces, Rubs and Marinades)
       ClayQ
       2017-09-05 12:26 PM
  • Venison Stew
       (Soups, Stews, and Chilis)
       Misippi Egger (Clark Ethridge)
       2014-11-28 07:55 PM
  • Coffee Rub... WOW!
       (Sauces, Rubs and Marinades)
       Carolina Q
       2014-03-14 10:57 PM
Total Recipes: 930
add a new recipe...
more...

EggtoberFest Recipes

Wise One has compiled the recipes from some of our past EGGtoberfests for your enjoyment and they're available right here!

Note: Wise One's cookbooks are published as "PDF" files which require Adobe Acrobat Reader to view.

Forum Census

Tuesday, Mar 31, 2020 1:55 am
31416 registered users
0 today
1 this week
2 this month
Last: SCDean
Total Posts: 1,249,279

Our New Members

  • SCDean
       2020-03-30 02:23 AM
  • Peetro
       2020-02-15 07:11 PM
  • Romby
       2020-02-05 01:11 AM