Southwest Quesadilla with Cilantro-Lime Sour Cream

• 2 tablespoons olive oil, plus extra for griddle
• 1 small red bell pepper, diced
• 1/2 red onion, diced
• 3/4 cup corn kernels, (about 1 ear)
• 2 teaspoons red pepper flakes
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper
• 1/2 cup freshly chopped cilantro leaves
• 4 (10-inch"burrito size") flour tortillas
• 1 (16-ounce) can refried black beans
• 1 cup grated pepper jack cheese
• Lime-Cilantro Sour Cream, recipe follows
• 1/2 cup sour cream
• 1/4 cup freshly chopped cilantro leaves
• 1/2 lime, juiced
• Pinch salt

1. In a large skillet, heat oil over medium-high heat.
2. Saute red pepper and onion until soft, about 5 minutes.
3. Add corn, red pepper flakes, cumin, and salt and pepper to taste.
4. Toss to incorporate and saute for 3 minutes.
5. Transfer to a bowl and add the cilantro.
6. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat.
7. Lay 2 tortillas on a work surface and spread each evenly with refried black beans.
8. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan).
9. Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese.
10. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes.
11. Flip quesadillas to toast the other side.
12. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.
13. In a small bowl, mix all ingredients together until combined.
14. Season, to taste, with salt if needed.
15. Yield: 1/2 cup

olive oil, red bell pepper, red onion, corn kernels, red pepper, ground cumin, salt, freshly chopped cilantro, flour tortillas, black beans, cheese, cream, sour cream, freshly chopped cilantro leaves, lime, salt

Taken from www.foodnetwork.com/recipes/sunny-anderson/southwest-quesadilla-with-cilantro-lime-sour-cream-recipe.html (may not work)