Chorizo, Black Bean And Corn Quesadillos - cooking recipe

Ingredients

4 chorizo sausage links, chopped (4-inch each)
1 (15 ounce) can black beans, rinsed and drained
1/2 cup frozen whole corn, thawed
1/2 teaspoon cumin, ground
1/3 cup cilantro pesto sauce (see below)
6 flour tortillas (8 inch size)
1 (8 ounce) package shredded Mexican blend cheese
For pesto
3 bunches fresh cilantro, stems removed
1 1/2 tablespoons fresh lime juice
2 tablespoons olive oil
1 garlic clove
1/2 teaspoon salt
2 tablespoons water

Preparation

Cook sausage in a large skillet over medium heat 5 minutes or until browned. Add black beans, corn and cumin and cook, stirring occasionally, 3 - 4 minutes or until thoroughly heated.
Spread cilantro pesto evenly on each tortilla; sprinkle with cheese . Spoon chorizo mixture on half of each tortilla. Wipe skillet clean.
Cook, tortilla side down, in a lightly greased skillet over medium-high heat 1 minute or until lightly browned. Fold tortilla in half over filling. Repeat with remaining tortillas. Serve immediately with remaining pesto.
Pesto Sauce: Process all ingredients in a food processor until smooth; stopping to scrape down sides. Store in refrigerator up to 1 week.