Roasted Corn Quesadillas

Directions

1. 1
   Preheat grill to high.
2. 2
   Preheat oven to 375 degrees F.
3. 3
   Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour.
4. 4
   Over medium flame or on a grill pan, roast corn.
5. 5
   Let cool and cut kernels off cob.
6. 6
   In a medium saute pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans.
7. 7
   Saute until the onions are translucent.
8. 8
   Add the tomatoes, corn kernels and roasted bell pepper.
9. 9
   Stir and saute for 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro.
10. 10
    Remove the pan from heat and let rest.
11. 11
    Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas.
12. 12
    Top with remaining tortillas.
13. 13
    Place tortillas on a baking sheet and place in the oven.
14. 14
    Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through.
15. 15
    Cut each into 6 pieces.
16. 16
    Serve with chipotle sour cream garnished with scallions.