These quesadillas feature gluten-free corn tortillas instead of the usual wheat flour wrappers. A fresh corn and tomato salsa adds vibrant color and bright flavors. It’s an incredibly quick meal to put together.
6 tablespoons olive oil, plus more if needed
3 large ears of corn, kernels removed
Kosher salt and freshly ground pepper
3 tomatoes, seeded and chopped
1 large red onion, minced
3 tablespoons fresh lime juice
1 large Serrano chile, seeded and minced
½ teaspoon Anise seed
3 cans black beans (150z each), drained and liquid reserved
18 gluten-free corn tortillas (5 ½–6 inches)
2 ¼ cup Feta Cheese
- In a large nonstick frying pan over medium-high heat, warm 3 tablespoons of the oil. Add the corn and sprinkle with salt and black pepper. Sauté until just tender-crisp, about 1 minute. Transfer to a bowl. Mix in the tomato, the ¼ cup onion, cilantro, lime juice, and chile. Season to taste.
- In the same frying pan, warm 3 tablespoons oil over medium-high heat. Add the remaining onion and the anise seed and sauté until the onion starts to soften, about 2 minutes. Mix in the drained beans. Simmer, mashing the beans with a spoon to a coarse purée and adding reserved bean liquid if dry. Remove from the heat and season to taste.
- Heat a griddle or large frying pan over medium-low heat. Brush with olive oil. Add 2 tortillas and cook until softened slightly, about 30 seconds. Turn the tortillas over. Spread 2 tablespoons of the bean mixture over half of each tortilla, leaving a border around the edges. Sprinkle with 2 tablespoons of the cheese. Fold the empty side of the tortillas over the filling and press slightly. Cook until light golden and crisp, about 3 minutes on each side. Transfer to warmed plates. Repeat with the remaining beans and cheese, adding more oil as needed. Divide the quesadillas between warmed plates. Serve right away with the corn salsa for topping and radishes for nibbling.
Recipe from Williams-Sonoma Weeknight Gluten Free by Kristine Kidd (Weldon Owen, April 2013)