Easily cooked on a grill in the backyard or while camping these black bean and salsa quesadillas make a great lunch, appetizer, or finger food. The black bean filling is combined with spicy peppers and fresh cilantro to create a puree.
The quesadillas and their fillings can easily be taken and cooked while camping. For a picnic or day trip, they’re easy to prepare ahead of time. Simply make them as directed, then separate them with wax paper and store chilled until ready to eat.
To bulk out for a full meal, serve the quesadillas with your favorite Mexican toppings, like guacamole, sour cream, shredded cheese, and additional fresh salsa.
Black Bean and Salsa Quesadillas Recipe
- 1 can (16 oz) black beans rinsed and drained
- 1 large jalapeño pepper chopped and seeded
- 1 clove garlic minced
- 1 teaspoon salt
- 3 tablespoons chopped fresh cilantro
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- 8 large flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup salsa
- Place the black beans, jalapeño, garlic, salt, and cilantro in a food processor. While running, slowly add the chicken broth to make a smooth puree.
- Brush the olive oil on the bottom side of one tortilla. Spread ⅛ of the black bean puree on the tortilla. Sprinkle with ¾ cup cheese, then spread with an additional ⅛ of the black bean puree.
- Spoon ¼ cup of salsa on top of the cheese and cover with the top tortilla. Brush with olive oil. Repeat with remaining ingredients.
- Preheat a grill to medium heat or 350 degrees F (175 degrees C).
- Place the quesadillas on the grill two at a time, unless your grill is very large. Grill for 3 to 4 minutes, then give a quarter turn. Cook for 2 additional minutes, then flip the tortilla over.
- Cook for 2 minutes on the other side, then give a quarter turn. Check to see if the cheese has melted.
- Let stand for 3 to 4 minutes before cutting into 8 wedges.
BBQ Grilled Dessert