Name: Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas
Yield: 4
Ingredients: 1 small zucchini -; 1 c. defrosted frozen corn -; 1 small red onion -; 2 jalapeño peppers -; 1 c. drained and rinsed canned black beans (one 15-ounce can) -; 1/2 tsp. salt -; 1/4 tsp. fresh-ground black pepper -; 1 tsp. chili powder -; 3/4 lb. Monterey Jack -; 8 large (burrito-size) flour tortillas -; 2 tbsp. Cooking oil -

Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas

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Ingredients for - Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas

1. 1 small zucchini -

2. 1 c. defrosted frozen corn -

3. 1 small red onion -

4. 2 jalapeño peppers -

5. 1 c. drained and rinsed canned black beans (one 15-ounce can) -

6. 1/2 tsp. salt -

7. 1/4 tsp. fresh-ground black pepper -

8. 1 tsp. chili powder -

9. 3/4 lb. Monterey Jack -

10. 8 large (burrito-size) flour tortillas -

11. 2 tbsp. Cooking oil -

How to cook deliciously - Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas

1. Stage

In a large bowl, combine the zucchini, corn, onion, jalapeños, beans, salt, pepper, and chili powder. Toss gently to distribute the seasonings and then stir in the cheese.

2. Stage

Heat the oven to 200°F. Set the tortillas on a work surface. Put about 1/3 cup of the filling on one half of each tortilla. Spread the filling to the edge and then fold the tortilla over the filling.

3. Stage

In a large nonstick frying pan, heat 1/2 tablespoon of the oil over moderate heat. Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1 1/2minutes per side. Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining oil and quesadillas. Cut the quesadillas in wedges and serve.

4. Stage

Wine Recommendation: Pull out the stops with a full-throttle red zinfandel from Napa or Amador county. These big, powerful, full-bodied wines are loaded with enough ripe blackberry fruit and exotic spice to match the quesadillas and salsa.