Emma's Best Quesadillas Recipes, A Christmas Treat With the Taste of Days Gone By
Quesadillas with Corn and Black Beans

If quesadillas aren't already in your repertoire of quick weeknight meals, they should be. These crispy, cheese-filled pockets transform a handful of ingredients into a satisfying dinner in a matter of minutes.

Although nothing beats a good black bean and cheese quesadilla, there's no need to feel constrained to only Mexican ingredients when making this dish. Give your meal a Spanish spin with chorizo sausage and a dash of smoked paprika. Or play with Greek flavors by adding some feta cheese and olives.

Quesadillas are also a great place to use up leftovers. Shred a few slices of steak or a chicken breast and mix with cheese for a ready-made filling. The last handful of spinach can also be wilted down for a dose of healthy greens in your dinner. Any odds and ends that have been lingering in the refrigerator drawer for too long can likely find a home inside a quesadilla.

Serve your quesadillas with a dollop of sour cream and a handful of tortilla chips to scoop up any filling that falls out the sides. With quesadillas as good as these, you won't want even a single bite to get left behind.

Quesadillas With Corn & Black Beans

Makes 4 Quesadillas

1 small red onion, minced

1 tomato, diced

1/2 cup frozen corn kernels

2 16-ounce cans black beans, drained and rinsed

1/2 teaspoon salt

2 teaspoons chili powder

1 teaspoon cumin

4 burrito-sized tortillas

1 tablespoon butter

2 cups shredded Monterey jack cheese

Combine the onion, tomato and corn in a small bowl and set aside. Warm the black beans in the microwave for 20 seconds on high heat. (It is not necessary to defrost the corn.) Mash the black beans with the salt, chili powder and cumin in another small bowl using a fork.

Melt a teaspoon of butter in a griddle pan over medium heat. Spread the butter around with a spatula and set a tortilla on top. Spread a quarter of the bean mixture over half of the tortilla. Sprinkle a half-cup of cheese over the other half and then scatter a fourth cup of the onion mixture over everything.

When the cheese has melted, fold the tortilla in half and transfer the quesadilla to a serving plate. Cut it into three or four wedges. Repeat with remaining tortillas and serve while still warm.

Quesdadillas with Chorizo Sausage & Red Peppers

Makes 4 Quesadillas

1 teaspoon olive oil

3 chorizo sausages (about 3 ounces each), diced

1 large yellow onion, diced

1 jar roasted red peppers, drained, rinsed and diced (or 2 fresh red peppers, diced)

3 cloves garlic, minced

2 teaspoons smoked Spanish paprika

1/2 teaspoon salt

1 tablespoon butter

4 burrito-sized tortillas

2 cups shredded cheddar cheese

Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the sausages and cook until the edges are browned, about five minutes. Remove with a slotted spoon and set aside.

Discard all but one teaspoon of fat from the skillet. Add the onions and a pinch of salt. Cook until the onions are translucent and beginning to brown, about 8 minutes. Stir in the red peppers, garlic, paprika, and another pinch of salt. Cook until the garlic is fragrant, 30 seconds. Add the reserved sausage back into the pan and season to taste. Remove from heat.

Melt a teaspoon of butter in a griddle pan over medium heat. Spread the butter around with a spatula and set a tortilla on top. Spread a quarter of the sausage mixture over half of the tortilla and sprinkle a half cup of cheese over the other half.

When the cheese has melted, fold the tortilla in half and transfer the quesadilla to a serving plate. Cut it into three or four wedges. Repeat with remaining tortillas and serve while still warm.

CILANTRO-LIME SOUR CREAM SAUCE

Makes 1/2 cup

1/2 cup sour cream

2-3 teaspoons fresh-squeezed lime juice

1/2 cup chopped cilantro, loosely packed

Combine everything in a small bowl. Spoon over quesadillas or serve alongside as a dipping sauce.

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