1. Preheat grill to high. Preheat oven to 375 degrees F. 2. Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour. 3. Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob. 4. In a medium saute pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans. Saute until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Stir and saute for 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro. Remove the pan from heat and let rest. 5. Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas. 6. Place tortillas on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through. Cut each into 6 pieces. 7. Serve with chipotle sour cream garnished with scallions. ---------------------------------------------------------------------------
Nutrition
Ingredients
