Confetti Quesadillas

12 flour tortillas
2 cups shredded Monterey Jack cheese
1 cup black beans
1/2 cup fresh corn kernels
1/2 cup minced cilantro
1 red bell pepper, finely minced
1 jalapeqo pepper, finely minced

Preheat large skillet over low heat. Line up six tortillas. Divide cheese, beans, corn, cilantro and peppers between the tortillas, then cover each with a second tortilla.

Place a tortilla on the dry skillet and warm until cheese is melted and tortilla is slightly golden, about three minutes. Flip and cook other side until golden, about one minute. Cut into wedges and serve. Repeat with remaining quesadillas. Alternatively, warm them on a baking sheet in a 300 degrees F oven until the cheese melts, about five minutes.

Makes 6 quesadillas, 36 wedges

Recipe used with permission from Janine MacLachlan, chef and owner of The Rustic Kitchen cooking school in Chicago, IL.