Ingredients
-
4
-
1
-
1/2
-
1/2
-
1/3
-
6
-
1
-
-
3
-
1 1/2
-
2
-
1
-
1/2
-
2
-
Directions
Chorizo, Black Bean and Corn Quesadillos, This recipe is taken from the Southern Living All-Time Favorites Magazine The recipe also includes a Cilantro Pesto which is used inside the quesadillo and as a dipping sauce Can’t wait to try this dish!, Made for PRMR! My wife and I loved these The kids did not enjoy It has a flavor my kids didn’t even want so I would use the suggestion to make these for a bit older crowd My oldest is 7 The cilantro made these great! Thanks for this recipe, we will be doing again , This recipe is taken from the Southern Living All-Time Favorites Magazine The recipe also includes a Cilantro Pesto which is used inside the quesadillo and as a dipping sauce Can’t wait to try this dish!
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Steps
|
1
Done
|
Cook Sausage in a Large Skillet Over Medium Heat 5 Minutes or Until Browned. Add Black Beans, Corn and Cumin and Cook, Stirring Occasionally, 3 - 4 Minutes or Until Thoroughly Heated. |
|
2
Done
|
Spread Cilantro Pesto Evenly on Each Tortilla; Sprinkle With Cheese . Spoon Chorizo Mixture on Half of Each Tortilla. Wipe Skillet Clean. |
|
3
Done
|
Cook, Tortilla Side Down, in a Lightly Greased Skillet Over Medium-High Heat 1 Minute or Until Lightly Browned. Fold Tortilla in Half Over Filling. Repeat With Remaining Tortillas. Serve Immediately With Remaining Pesto. |
|
4
Done
|
Pesto Sauce: Process All Ingredients in a Food Processor Until Smooth; Stopping to Scrape Down Sides. Store in Refrigerator Up to 1 Week. |
