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Fiesta Party Dip
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TASTEFULLY SIMPLE SEASONINGS OR DIPS! YOU CHOOSE ANY 3! US $20.00
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Having a Fiesta!?
One of my coworkers is leaving us and, and we decided to throw a little party. We are all supposed to bring a spanish food or desert. tacos', rice, beans, dip are all taken. Any suggestions?
jalepeno cornbread or
Corn and Black Bean Quesadillas with Pepper Jack Cheese
Use a light hand when seasoning with kosher salt, as the cheese itself is rather salty. Cooling the quesadillas before cutting and serving is important; straight from the skillet, the cheese is molten and will ooze out. We advise against using sharp or aged cheddar cheese in this recipe, as both tend to separate and turn greasy. Serve the quesadillas with salsa, guacamole, or sour cream. Finished quesadillas can be held on a baking sheet in a 200-degree oven for up to 20 minutes.
Makes 2 folded 8-inch Quesadillas
1/3cup frozen corn kernels , thawed
2teaspoons vegetable oil , plus more for brushing tortillas
1/3cup medium red onion
1teaspoon minced garlic
1/2teaspoon chili powder
1/3cup black beans (canned)
2teaspoons lime juice
kosher salt
2plain flour tortillas , eight-inch
2/3cup Pepper Jack cheese (3 ounces)
1tablespoon minced pickled jalapeños (optional)
1. Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; tranfer corn to medium bowl. Heat 2 teaspoons vegetable oil in now-empty skillet over medium heat until shimmering; add red onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and chili powder and cook until fragrant, about 1 minutes; stir in beans and cook until heated through, about 1 minute. Return corn to skillet and toss to combine; gently press mixture with spatula to lightly crush black beans. Transfer mixture to now-empty bowl, stir in lime juice, and season to taste with salt.
2. Wipe out skillet with paper towels and return pan to medium heat until hot, about 2 minutes. Place 1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and slightly browned, 1 to 2 minutes longer. Slip tortilla onto cutting board. Repeat to toast second tortilla while assembling first quesadilla. Sprinkle 1/3 cup cheese, half the corn and bean mixture, and half of jalapeños, if using, over half of tortilla, leaving 1/2-inch border around edge. Fold tortilla in half and press to flatten. Brush surface generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla.
3. Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush surfaces with oil and sprinkle lightly with salt. Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer. Transfer quesadillas to cutting board; cool about 3 minutes, halve each quesadilla, and serve.
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