|Preparation time||20 minutes|
|Serving Size||1/4 recipe|
|Calories Per Serving||Approximately 336 per serving|
1 teaspoon vegetable oil
1/4 cup raw mango finely diced( I like the Mexican mango)
1/4 cup diced onion
1/4 cup corn(blanched or frozen)
1 tablespoon butter
1/4 teaspoon chipotle pepper powder(adjust to your spice)
1 cup shredded pepper jack cheese
1 tablespoon diced jalapeno
salt to taste
1 cup cooked black beans(soak them in water overnight and pressure cook them for 2 whistles or until they are cooked but firm and drain the liquid)
1.Heat a pan and add the vegetable oil in it, add the onion and jalapeno and saute for 2 minutes and then add the corn,black beans, salt and chipotle powder, saute for a minute or two and turn off the stove.Add the mango and mix well.
2.Heat a pan(I used a griddle here),butter the pan or griddle then place the tortilla on it and then place a layer of cheese on it and then place the black bean mixture (about 2 tablespoons), place another layer of cheese and place another tortilla.If using a griddle place the mixture(about 1 tablespoon) on one half and fold the tortilla over.Close the griddle and let the cheese melt and take off from the griddle, cut into pieces and serve with sour cream,salsa and guacamole.
Do not place excess mixture in the tortilla or it will be difficult to bind.
You can also add salsa to the mixture but bake sure it is not runny else your quesadilla will be soggy
Replace the bean with your favorite cooked meats or vegetables like zucchini, sweet potato , bell peppers etc.
You can also use other cheeses like monterey jack, queso fresco, parmesan etc The cheese acts as the binder to keep the mixture within the tortillas.
You can use up your left over dry curries to make this dish as well.