About Confetti Quesadillas With Colby & Monterey Jack Cheese
Our Confetti Quesadilla recipes takes a classic quesadilla and elevates it to a new level of flavor and visual appeal with a delightful blend of Colby and Monterey Jack cheese. Imagine a symphony of colorful bell peppers, corn, and black beans cooked to perfection, then harmoniously folded between layers of two luscious cheese varieties, resulting in a mouthwatering masterpiece. With every bite, you’ll experience a burst of flavors and textures that will tantalize your taste buds and leave you craving more.
12 soft corn tortillas
1 cup (4 ounces) shredded Monterey jack cheese
1 cup (4 ounces) shredded Colby cheese
1/4 cup frozen corn, thawed
1/4 cup black beans, mashed roughly with a potato masher or fork
1/2 cup chopped cilantro
1 red bell pepper, diced small
1 jalapeno pepper, minced
1/2 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon ground black pepper
Optional: garnish with sour cream, chives, salsa, lime wedges
01Place 6 tortillas on a cutting board. Place cheeses, corn, beans, cilantro, peppers, salt, chili powder, cumin, and black pepper in bowl and mix together well.
02In a large skillet over medium heat, place one of the tortillas and one-sixth of the mixture. Place second tortilla on top and cook until tortilla is slightly golden and cheese is melting, approximately 3 minutes. Flip carefully and cook other side until golden brown, approximately 1 to 2 minutes. Note: you can use a lid that is slightly smaller than the skillet to weigh down the quesadilla if you like.
03Place cooked quesadilla back on the board and repeat with remaining tortillas. Allow to cool then cut into wedges and serve with garnishes.