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.