Confetti quesadillas

By spiking the classic cheese quesadilla with bits of pepper, beans and corn, this version of a grilled cheese sandwich can be an entire meal.

12 flour or soft corn tortillas
1½ cups shredded jack cheese
1 cup black beans
½ cup fresh corn kernels
½ cup chopped cilantro
1 red bell pepper, finely minced
1 jalapeno 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.

Makes six.