Estate Comforts

Navy Bean, Beef and Toasted Corn Quesadillas

Name: Navy Bean, Beef and Toasted Corn Quesadillas
Total time: 30 min
Ingredients: 2 tablespoons olive oil; ¼ small red onion, peeled and diced, about 2 tablespoons; 2 medium garlic cloves, peeled and minced, about 1 teaspoon; 1 large red, or yellow bell pepper, seeded, veins removed and diced, about 1 cup; 2 medium jalapeño peppers, seeded, veins removed and diced, about 2 tablespoons; 1 pound ground sirloin; 1 (16-ounce) can corn, drained; 1 (16-ounce) can navy beans, drained; 1 tablespoon tomato paste; 1 teaspoon ground cumin; 1 teaspoon kosher salt; ½ teaspoon coarse black pepper; 8 (10-inch) flour tortillas; 6 ounces sharp cheddar cheese, grated, about 1 ½ cups; 6 ounces Monterey Jack cheese, grated, about 1 ½ cups; Homemade or prepared fresh guacamole; Homemade or prepared fresh salsa; Sour cream; Chopped fresh cilantro

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The Strategy:

These navy bean, beef, and toasted corn quesadillas are filled with seasoned ground sirloin, navy beans, toasted corn, and melted cheddar and Monterey Jack cheeses. Cook the quesadillas in a hot skillet until the cheese is gooey and the flour tortillas are perfectly browned. Cut into wedges and serve with fresh salsa, guacamole, and sour cream.

Makes: 4 Quesadillas, Serves 8 | Total Time: 30 minutes till it's ready

Ingredients

Beef and Veggie Filling

2 tablespoons olive oil
¼ small red onion, peeled and diced, about 2 tablespoons
2 medium garlic cloves, peeled and minced, about 1 teaspoon
1 large red, or yellow bell pepper, seeded, veins removed and diced, about 1 cup
2 medium jalapeño peppers, seeded, veins removed and diced, about 2 tablespoons
1 pound ground sirloin
1 (16-ounce) can corn, drained
1 (16-ounce) can navy beans, drained

Seasonings and Tomato Paste

1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon coarse black pepper

Tortillas, Cheese and Toppings

8 (10-inch) flour tortillas
6 ounces sharp cheddar cheese, grated, about 1 ½ cups
6 ounces Monterey Jack cheese, grated, about 1 ½ cups
Homemade or prepared fresh guacamole
Homemade or prepared fresh salsa
Sour cream
Chopped fresh cilantro

Raw cooking ingredients for Navy Bean, Beef and Toasted Corn Quesadillas arranged beautifully on a clean kitchen counter.

Instructions

Make filling

Heat 2 tablespoons olive oil in a skillet over medium high heat.
Add the onion, garlic, bell and jalapeño peppers.
Cook until the veggies begin to soften, about 2 minutes.
Add the beef and cook until browned, about 5 minutes more.
Add the corn and cook for 2 minutes more.
Stir in the beans, tomato paste and cumin.
Season with salt and pepper.

Assemble and cook quesadillas

Remove the skillet from the heat. Spray a grill pan or nonstick skillet with vegetable oil spray over medium high heat. Lay one tortilla into the pan.
Sprinkle with some of the cheddar cheese. Dollop the filling over top.
Sprinkle with some of the Monterey Jack cheese.
Place a second tortilla on top and push down lightly.
Cook until the bottom tortilla begins to brown, about 2 minutes. Use a large spatula to carefully flip the quesadilla.
Cook until the cheese begins to melt, about 2 minutes more. Repeat with the remaining ingredients.
Garnish with your favorite toppings like guacamole, salsa, sour cream and chopped fresh cilantro.
Cut each quesadilla into wedges.

Home cook prepared steps for assembling and cooking Navy Bean, Beef and Toasted Corn Quesadillas.

The full recipe lives in the Vault

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Sunday Know How

Wow your tailgating buddies by creating a 3-tiered quesadilla stack. Use 3 (10-inch) tortillas. Layer the bottom tortilla with cheese, filling and more cheese. Stack another tortilla on top. Layer with cheese, filling and more cheese. Top with the last tortilla. Brush the top of the stack with olive oil.

Place the quesadilla stack into a quesadilla grill basket and grill over medium high heat until the cheese begins to melt, about 5 minutes. Carefully turn and grill on the other side until the quesadillas are golden, crisp on the edges and melting on the inside. Cut into wedges and serve with garnishes.

The Heart of the Table

These warm, cheesy quesadillas bring a comforting, casual energy to the table, tempting guests with the smell of toasted corn and melted cheese. Passing the platter of warm wedges around makes everyone feel instantly at home and happy.

An appetizing, fresh serving of cooked Navy Bean, Beef and Toasted Corn Quesadillas displayed beautifully on a styled dining table.

The Art of the Host

a set of heavy-gauge, satin-finished stainless steel mixing bowls
a flexible stainless steel slotted turner with a walnut handle
a large, hand-thrown ceramic serving platter with an organic rim
a solid copper balloon whisk to perfectly aerate ingredients
a pair of professional-grade stainless steel locking kitchen tongs
oatmeal-toned washed linen napkins

Neighborly Grace

THE PRESENTATION: Arrange the quesadilla wedges overlapping on a round wooden board, placing small stoneware bowls of guacamole, salsa, and sour cream in the center.
THE POUR: Pair with a cold, lime-flavored Mexican lager or a glass of iced peach-citrus tea.
THE VIBE: Casual Deck Dinner. The gentle warmth of the evening sun, soft acoustic music, and the cheesy quesadillas create a relaxed, happy dining mood.

Chef’s Recommendations

The Glass It Wants: Coconut Margarita Punch
The Fresh Plate: Street Corn Caesar Salad
A Single Sweet: King Cake Cookies
The Spicy Side: Fierce Potatoes (Patatas Bravas)

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Navy Bean, Beef and Toasted Corn Quesadillas

Navy Bean, Beef and Toasted Corn Quesadillas

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Estate Swaps