Boil one cup of blanched almonds or almond slivers for ten minutes. Then strain and rinse.
Add almonds and all other ingredients to a high-speed blender and blend until smooth. This could take a few rounds depending on the blender.
Pour the cheese mixture into a small saucepan and heat over medium, whisking at first. As the mixture thickens, you'll want to switch to a wooden spoon.
After about 10 minutes, the mixture will be thick and gooey, and it might start to form a ball. Remove from the heat and set aside.
While the cheese is still warm, start assembling the quesadillas. Place one tortilla in a skillet. Spread about ¼ of the cheese onto the tortilla. Sprinkle ½ of the corn, black beans, and green peppers onto the cheese.
Spread another ¼ of the cheese onto another tortilla. Place the tortilla, cheese-side down, onto the tortilla in the skillet. Cook over medium heat until golden brown. Flip and cook on the other side until golden brown.
Slide the quesadilla out of the skillet and onto a cutting baord. Cut into 4 or 6 triangles.
Repeat these instructions to use up the rest of the ingredients for the second quesadilla.