Ingredients2 Tbs. vegetable oil1 red onion, diced3 garlic cloves, minced1 tsp. salt3 1/2 cups fresh or frozen corn kernels1 can (15 oz.) black beans, drained and rinsed2 tomatoes, chopped1 lb. Monterey jack cheese, shredded6 oz. cotija or feta cheese, crumbled2 to 3 jalapeños, seeded and diced2 Tbs. chopped fresh cilantro12 flour tortillasSour cream for servingSalsa for servingInstructionsIn a large sauté pan over medium heat, warm the oil. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add the garlic and salt and cook for 2 minutes more. Transfer the onion mixture to a large bowl. Add the corn, black beans and tomatoes and let stand until cool, about 20 minutes. Stir in the Monterey jack and cotija cheeses, the jalapeños and cilantro.
Setup Egg for 400-425 indirect, plate setter legs up, grill & extender, and pizza stone on grill extender. Let stone get good and hot before adding Quesadillas.
Spread about 3/4 cup of the black bean mixture on each tortilla, then top each with another tortilla. Place on pizza stone and close the lid and cook, turning the quesadilla once, until browned, about 2 minutes per side. Transfer the quesadillas to a cutting board and cut each into quarters.
Serve immediately with sour cream and salsa. Repeat to assemble and cook the remaining quesadillas. NotesI usually half this recipe, it makes a bunch!Number of Servings: 6Time to Prepare: 1 hour