The sweetness of the corn combines with fiery pepper jack cheese to offer a wonderful alternative to the garden-variety quesadilla.
1. Heat 10-inch nonstick skillet over medium-high heat until hot. Add 1/3 cup thawed frozen corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; transfer corn to bowl. Heat 2 teaspoons vegetable oil in now-empty skillet over medium heat until shimmering; add 1/3 cup minced red onion and cook until softened, about 3 minutes. Add 1 teaspoon minced garlic and 1/2 teaspoon chili powder and cook until fragrant, about 1 minute; stir in 1/3 cup canned black beans and cook until heated through, about 1 minute. Return corn to skillet; gently press mixture with spatula to lightly crush beans. Transfer mixture to now-empty bowl, stir in 2 teaspoons lime juice, and season with salt.
Makes 2 folded 8-inch quesadillas Cooling the quesadillas before cutting and serving is important; straight from the skillet, the cheese is molten and will ooze out. Finished quesadillas can be held on a baking sheet in a 200-degree oven for up to 20 minutes.
2 (8-inch) flour tortillas 2/3 cup (3 ounces) shredded Monterey Jack or cheddar cheese 1 tablespoon minced pickled jalapeños (optional) Vegetable oil for brushing tortillas Kosher salt
2. Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush tops with oil and sprinkle lightly with salt. Flip quesadillas and cook until second sides are crisp, 1 to 2 minutes. Transfer quesadillas to cutting board; cool about 3 minutes, halve each quesadilla, and serve.