Refried bean and hot pepper jack quesadillas with pickled on

1 servings

Ingredients

Quantity Ingredient
4 tablespoons Olive oil
1 medium Onion; chopped
¾ teaspoon Ground cumin
1 cup Canned pinto beans; rinsed and drained
¼ cup Water
4 Flour tortillas; (6 to 7-inch)
1 cup Coarsely grated Monterey Jack cheese with
; hot peppers
Pickled onion; recipe follows
8 Fresh coriander sprigs
½ medium Red onion; cut into 1/4-inch
; wedges
½ cup Cider vinegar
1 teaspoon Pickling spices
½ teaspoon Salt

Directions

PICKLED ONION

In heavy skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and saute chopped onion with salt to taste until softened and golden. Add cumin and cook, stirring, 1 minute. Add beans and water and cook, stirring and mashing, until beans and coarsely mashed, about 5 minutes. Season bean mixture with salt and pepper.

Put 2 tortillas on a baking sheet and brush with some remaining oil. Turn tortillas over and top each with half of bean mixture and ⅓ cup Monterey Jack, spreading evenly. Cover with remaining 2 tortillas and brush tops of quesadillas with remaining oil. In a large saute pan, over medium heat, cook quesadillas until golden brown on each side. When complete top the quesadillas with the remaining bit of cheese. Transfer quesadillas to a cutting board and cut into wedges.

Top wedges with pickled onion and coriander sprigs.

PICKLED ONION:

In a small saucepan simmer ingredients for 2 minutes and transfer to a bowl. Chill onion, covered.

Converted by MC_Buster.

Per serving: 1695 Calories (kcal); 76g Total Fat; (39% calories from fat); 38g Protein; 219g Carbohydrate; 0mg Cholesterol; 3452mg Sodium Food Exchanges: 13 Grain(Starch); ½ Lean Meat; 3 Vegetable; 0 Fruit; 15 Fat; ½ Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0013 Converted by MM_Buster v2.0n.

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