Chipotle-Bean Quesadillas with Esquites & Pickled Jalapeño Crema
Description
From smoky chipotle to zesty jalapeños, every bite brings Mexico’s kitchen to your table. Feed the whole family for less without sacrificing flavor. Perfect for weeknights, weekends, any time you’re craving something real.
Ingredients
Instructions
-
1. Prepare the Jalapeño Crema
-
In a bowl, mix ½ cup La Costeña Mayonnaise with 2 tablespoons finely chopped La Costeña Pickled Jalapeño Slices. Add a squeeze of lime juice and a pinch of salt. Stir until smooth and set aside.
-
2. Make the Chipotle Bean Filling
-
Over medium heat, in a skillet, combine 1 can of La Costeña Refried Black Beans with 1–2 chopped La Costeña Chipotle Peppers in Adobo Sauce (adjust to taste). Cook for 3–4 minutes until heated through and well combined.
-
3. Assemble the Quesadillas
-
Spread the chipotle-bean mixture on one half of each tortilla. Top with a spoonful of La Costeña Esquites and a generous handful of shredded cheese. Fold the tortillas in half.
-
4. Griddle the Quesadillas
-
Heat your griddle to medium heat and lightly grease with butter or oil. Place the folded quesadillas on the griddle and cook for 2–3 minutes per side, or until golden brown and the cheese has melted.
-
5. Serve
-
Cut the quesadillas into wedges and drizzle with the jalapeño crema. Garnish with fresh cilantro and serve with lime wedges on the side.
quesadilla, beans, corn, mexican, lunch, spicy
