My guests at Sonora- and at home-eat these as soon as the platter appears! The beauty of these quesadillas is that you can play around with the filling depending on the availability of ingredients and your taste. Quesadillas can be conveniently prepared for unexpected guests (make sure you keep some ice-cold Coronas in the fridge). For parties, I serve quesadillas on a platter and decorate them with stripes of guacamole and sour cream, which I keep in handy, plastic squirt bottles. Alright, let's get to it!
Recipe serves 12
1 tablespoon olive oil
6 medium shrimp, shelled, deveined, and cut into 1/4 inch dice
1 1/2 cups fresh or thawed frozen corn kernels
2 cups cooked black beans
3 plum tomatoes, diced
1 cup chicken stock or canned low-salt chicken broth
3 green onions, including light green parts, thinly sliced
1/4 teaspoon ground cumin
six 8-inch diameter flour tortillas
1 cup shredded cheddar cheese
Preheat the oven to 350°. In a medium sauté pan or skillet, heat the olive oil over medium heat and sauté the shrimp for about 3 minutes, or until pink on both sides. Add the corn, beans, and tomatoes. Stir in the stock or broth, green onions, and cumin. Stir and set aside.
Arrange the flour tortillas on a work surface. Divide the cheese evenly over them. Add the shrimp mixture and fold the tortillas into a half-moon shape. Place them on a baking sheet, and bake for 5-7 minutes, or until the cheese melts. Be careful! You don't want the tortillas to get too crispy.
Cut the quesadillas in half, place them on a platter and serve immediately.