I’ve written about quesadillas before- the five-minute, 3-ingredient kind.  These (from Guy Fieri) are a little more labor intensive, but they’re totally worth it.  They’re loaded with cumin-dusted summer veggies (tomatoes, bell peppers, jalapenos, corn, and red onions!) and oozing gooey cheese, with a super smoky chipotle sour cream on the side.  The recipe calls for grilling the corn but you can put the shucked corn under the broiler for about 10 minutes, turning halfway, and still get a nice char on the kernels.

Bean and Veggie Quesadillas

Ingredients Cost
1/4 c. chipotle peppers in adobo sauce, minced $1.15
1/2 lime, juiced $0.50
1 c. sour cream $0.40
3 ears corn on the cob $1.50
2 T. olive oil Pantry
1 jalapeno, seeded and minced $0.30
1/4 red onion, diced $0.30
1/2 c. black beans $0.50
1/2 red bell pepper, diced $0.75
2 Roma tomatoes, diced $1.50
1/2 tsp. salt pantry
1/2 tsp. pepper Pantry
1/2 tsp. cumin pantry
8 oz. shredded cheddar or jack cheese $1.50
4 medium flour tortillas $1.00
5 T. sliced scallions $0.20
Total cost (4 servings) $9.60
Cost per serving


Mix the diced chipotle, sour cream, and lime juice; refrigerate for an hour.

Preheat broiler.  Shuck the corn and place under the broiler for about 10 minutes (or until golden brown), turning halfway.  Remove from heat; once cool, cut the kernels off the cobs.

Sauté jalapenos, red onion, bell pepper, and black beans in olive oil until the onions are translucent.  Add the tomatoes and corn.  Add salt, pepper, cumin, 3 T. cilantro, and sauté for 3 more minutes.

Spread cheese, rest of cilantro, and filling evenly over 4 tortillas.  Fold in half and toast on a George Foreman grill until golden brown and cheese oozes out the sides.