This is a great recipe for a quesadilla that’s a bit different than your average dilla. It was on the menu at a pub I used to work at, and I remember having to hold back saliva every time I made it, haha! Stuffed with a black bean & corn salsa and spicy chicken, and completed with a smearing of avocado and gooey smoked cheddar, this dilla is pub food at its best.
1/2 c shredded smoked cheddar
1/4 c corn
1/4 c black beans
1 handful cilantro
1 tsp oil (try olive, grapeseed or sunflower)
salt and pepper, to taste
1/2 tsp taco spice
2 large (gluten-free) tortilla wraps
1. First, if your corn is frozen, place in a microwave-safe bowl, cover with water, and microwave for 5 minutes, then drain.
2. Combine corn with black beans, chopped cilantro, , oil, taco spice, salt and pepper, and the lime zest and juice. For best results, make this a day or two ahead and keep in the fridge!
3. Heat your oven to 450F. Line a sheet pan with parchment paper, or toss a cast-iron skillet into the oven to warm. Assemble the quesadilla by mashing the avocado and smearing it all over the surface of one wrap. Thinly slice the chicken and arrange it on top, followed by the corn and black bean salsa, and finally with the smoked cheddar. Bake about 7 minutes each side, or until cheese is melted and gooey and tortillas are golden all over.
4. Slice into sixths and serve with sour cream.