Black Bean, Corn, and Poblano Quesadillas

Name: Black Bean, Corn, and Poblano Quesadillas
Yield: Serves 4
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 4 ounces, goat cheese, crumbled (1 cup); 4 ounces, sharp cheddar cheese, shredded (1 cup); 3 tablespoons, vegetable oil; 1 , onion, chopped fine; 1 , ear corn, kernels cut from cob; 1 , poblano chile, stemmed, seeded, and chopped; 1 (15-ounce) can, black beans, rinsed; 1/2 cup, water; , Salt and pepper; 4 (10-inch), flour tortillas

Main Courses
Latin America & Caribbean
Mexican
Eggs & Dairy
Cheese
Weeknight
Vegetarian

Appears in Cook's Country June/July 2014

Goat cheese adds a creamy and tangy profile to these 30-minute quesadillas.

SERVES 4

TIME 30 minutes

Black Bean, Corn, and Poblano Quesadillas

Why This Recipe Works

This is a members' feature.