Mexi-night done right

so for like, 9 months, i've been going ON and ON to the m.e. (meat-eater) about what a fabulous cook i am. about all of these things i can make and how awesome they are. about how the kitchen and i - we're like THIS...

and for 9 months, he's mostly been cooking for me... there have been a few exceptions, but most of them not particularly exciting - i mean a salad is a salad - knife skills and cooking skills, while related, arent exactly the same...

anyway, on monday we were up in the poconos (10 pts if you know why) and on our way back, stopped at this awesome little farm stand... you know, because the produce from CSA isnt going bad fast enough as it is - and picked up some stuff, among it, corn. and i swore, up and down, left and right that i'd make my kickass corn & guac when we got home...

and then it was late. and i was tired. and no produce was prepared or put away and no dinner was made or even eaten...

thankfully corn can stand a night or two sitting on the counter... so last night, before i even got undressed from work, i went straight to the kitchen to begin the mexican flavor fiesta...
there would be corn & guac and there would be quesadillas...

since i've already told you about the corn and guac and how amazing it is, let me tell you about the super easy, super quick, baked quesadillias... (did i ever mention the time i was reading a menu and asked a friend what 'qway - C - delias' were? true story...) we'd gotten some jalepeno cheddar from the CSA a while back and really just werent sure what to do with it... i kept saying we should put it in something mexican cause we didnt think we'd like it plain, but the chance just kept passing us by... however, last night we FINALLY got our opportunity...

Note: so after months of not knowing what to do with that cheddar - turns out that it ROCKS all on its own. so much so that if its available at today's pickup, there's a good chance we're claiming it...

---

Baked Black Bean Quesadillias
courtesy of me

2 large flour tortillias
1/3 of a can of black beans - rinsed
3 oz of jalepeno cheddar, either shredded or cut into small slivers/pieces

Preheat oven @ 350°
cover cookie sheet with aluminum foil
spray aluminum foil with non-stick spray

place one tortillia on greased foil
spread beans out to within about 1/2 inch of the outside edge
cover with cheese
place second tortillia on top of cheese and lightly press down

place in the oven for ~ 12 minutes or until cheese is melty
remove from the oven and, with the back of a clean plate, gently press on the top tortillia for ~ 20-30 seconds

let sit for another minute or two and then cut into segments

serve with salsa & sour cream (optional) and your favorite mexican beer.