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© Meredith Corporation. All rights reserved. Used with permission.
Grease a 9 3/8x9 3/8x2 3/8-inch disposable foil pan (poultry pan); set aside. In a large skillet, cook ground beef and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain. Stir in chili powder, brown sugar, cumin, garlic and salt. Cook and stir for 1 minute. Stir in beans, tomatoes and chiles, corn and water.
Cut half of the polenta into 1/2-inch cubes. Cut the remaining polenta into 1/2-inch slices. For quesadillas, sprinkle tortillas with 1/2 cup cheese; fold in half.
Spread half of the bean mixture in the prepared foil pan. Top with cubed polenta and the remaining 3/4 cup cheese. Top with the remaining bean mixture and the remaining 3/4 cup cheese. Lightly coat polenta slices with cooking spray.
For a charcoal or gas grill, place foil pan on the rack of a covered grill directly over medium heat, using a baking sheet to help transfer the pan if necessary for stability. Grease the remaining portion of the rack. Place polenta slices on greased grill rack. Grill about 15 minutes or until bean mixture is bubbly and golden grill marks appear on polenta, turning polenta once halfway through grilling. Add quesadillas to greased grill rack for the last 4 minutes of grilling or until golden grill marks appear, turning once halfway through grilling.
To serve, cut quesadillas into wedges. Top bean mixture with quesadillas wedges, grilled polenta slices, and, if desired, jalapeño pepper.