Quesadillas w/ Roasted Corn and Turtle Bean Salsa

Ingredients

For the Quesadilla:

•   6 8-inch flour tortillas
•    3 cups grated Monterey Jack cheese or Mexican Manchego cheese
•    1 ½ cups Roasted Corn and Turtle Bean Salsa

For the Salsa:

•    2 ears fresh corn or 3/4 cup whole kernel corn (canned or frozen)
•    ½ cup cooked Turtle (black) beans
•    1/4 cup diced red or green bell pepper
•    3 tablespoons finely minced red onion
•    2 jalapeño chiles, stems and seeds removed, diced
•    2 cloves garlic, finely minced
•    1/4 cup chopped fresh cilantro
•    1/4 cup olive oil
•    2 tablespoons vinegar or lime juice
•    1 teaspoon dried oregano, Mexican preferred
•    Salt to taste
 

Instructions

For the Quesadillas:

Preheat oven to 400 degrees.

Arrange 2 tortillas in a layer on a greased baking sheet. Top with ½ of the cheese and salsa. Top each with another tortilla and repeat with the cheese and salsa. Place the remaining tortillas on top and, if desired, sprinkle with a little more cheese.

Bake for 8 to 10 minutes or until the tortillas are slightly crisp and the cheese begins to melt.

For the Salsa:

Cut the corn off the cob (if using ears) and put the kernels in a hot, dry saucepan and roast for 5 minutes, stirring constantly so that they don't burn.