Southwest Quesadilla with Cilantro-Lime Sour Cream

I saw this recipe while watching the food network and I had to try it. I thought the cilantro lime sour cream sounded a little weird, but decided to give it a try anyway. I was so glad I did because it was so delicious! Casey also really loved this meal! Here is the recipe, sorry I forgot to take a picture of it. You have to try these!

Ingredients

• 2 tablespoons olive oil, plus extra for griddle
• 1 small red bell pepper, diced
• 1/2 red onion, diced
• 3/4 cup corn kernels, (about 1 ear)
• 2 teaspoons red pepper flakes
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper
• 1/2 cup freshly chopped cilantro leaves
• 4 (10-inch"burrito size") flour tortillas
• 1 (16-ounce) can refried black beans
• 1 cup grated pepper jack cheese
• Lime-Cilantro Sour Cream, recipe follows

Directions

In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.

~For mine I only added a pinch of red pepper flakes and that was hot enough. Unless you like it super spicy I wouldn't add as much as it calls for. I also just used a can of corn instead of fresh and that was fine. I wasn't sure if it would be filling enough since it only makes two quesadillas, but there was almost a whole quesadilla left over! To make it easier I just cooked up all the stuff in my frying pan and then dumped it all into a bowl. then I just wiped out the skillet with a paper towel and used that to fry the quesadillas in. They turned out sooooo yummy! This would be a great appetizer if you were having a party or it also just makes a really yummy meal.

Lime-Cilantro Sour Cream:

• 1/2 cup sour cream
• 1/4 cup freshly chopped cilantro leaves
• 1/2 lime, juiced
• Pinch salt

In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.

Yield: 1/2 cup