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