¼ cup chipotle peppers in adobo sauce, minced
Half a lime, juiced
1 cup sour cream
3 ears corn
2 tablespoons olive oil
1 jalapeño, seeded and minced
Half a small red onion, diced
½ cup black beans
2 Roma tomatoes, diced
2 tablespoons diced roasted red bell peppers
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
6 tablespoons freshly chopped cilantro leaves, divided
6 ounces Jack cheese, shredded
6 ounces Cheddar, shredded
8 medium flour tortillas
5 tablespoons, sliced green onions
Heat grill to high and heat oven to 375°. Mix diced chipotle, lime juice and sour cream, and refrigerate for at least an hour.
Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob.
In a medium pan over medium-high heat, add olive oil, jalapeños, red onions, and black beans. Cook until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Continue cooking for about 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro. Remove the pan from heat and let rest.
Place 4 tortillas on a large baking sheet. Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through.
Cut each quesadilla into wedges, and serve with chipotle sour cream and green onions.