Quesadillas With Jicama Salsa

Serves 6

For the Quesadillas:

6 Flour Tortillas
Cheddar Cheese, as needed, finely grated

1. Sprinkle half of tortilla with cheese. Fold in half.

2. Place folded tortilla in hot frying pan. Cook until cheese begins to melt, then flip and cook the other side.


For the Jicama Salsa:
¼ Jicama, cut julienne
¼ Red Onion, cut julienne
1 Cup Black Beans, cooked
½ Red Bell Pepper, cut julienne
½ Yellow Bell Pepper, cut julienne
1 Ear Corn, roasted in the husk on the grill
¼ Cup Red Wine Vinegar
2 tsp Mustard Powder
1 TBS Garlic, minced
1 Jalapeño, minced
2/3 Cup Peanut Oil
¼ Cup Cilantro Leaves
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

1. Combine vinegar, mustard, garlic & jalapeño. Add oil slowly creating an emulsification. Toss with julienne of vegetables, black beans and corn. Season with salt and pepper.

2. Cut quesadillas in wedges and serve with jicama salsa.


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