Description
A super quick and easy week night vegetarian dinner with a homemade summer style peach salsa!
Ingredients
Units
Scale
For the Quesadillas
- 4 flour tortillas
- 2 cups shredded Mexican four cheese blend
- 1/2 cup canned fire roasted corn kernels, drained
- 1 cup canned black beans, drained
- 4 ounce can diced green chiles
- 1/2 cup tomatillo verde salsa, homemade or store bought
- 2 tablespoons fresh cilantro, roughly chopped
- Pinch of coarse salt
For Peach Jicama Salsa
- 2 ripe yet firm yellow peaches, diced
- 6 ounces jicama sticks, diced
- 1/2 to 1 jalapeno (depending on how spicy you want it!), seeded and minced
- 1/2 cup red onion, diced
- 1/4 cup fresh cilantro, roughly chopped
- Juice of 1 lime (about 2 tablespoons)
- Pinch of coarse salt, more as desired
Instructions
- Make the salsa: combine all ingredients for the salsa in a medium bowl. Stir until combined, add more salt to taste. Chill until ready to serve.
- Preheat oven to 425˚F. Prepare a baking sheet with a piece of parchment paper.
- Place 2 tortillas on the prepared sheet. Spread green salsa on each one and sprinkle with 1/2 cup of the cheese.
- Top each one evenly with black beans, corn, green chiles, and cilantro.
- Sprinkle the rest of the cheese evenly over both quesadillas and cover with remaining tortillas.
- Bake in the oven for 6-8 minutes, until cheese is melted and tortillas are warmed through.
- Remove from oven and slice as desired. Top with peach jicama salsa and garnish with thinly sliced jalapeno. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes