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Refried Bean and Hot Pepper Jack Quesadillas
- 4 tablespoons olive oil
- 1 medium onion, chopped
- 3/4 teaspoon ground cumin
- 1 cup canned pinto beans, rinsed and drained
- 1/4 cup water
- 4 (6 to 7-inch) flour tortillas
- 1 cup coarsely grated Monterey Jack cheese with hot peppers
- Pickled onion, recipe follows
- 8 fresh coriander sprigs
PICKLED ONION:
- 1/2 medium red onion, cut into 1/4-inch wedges
- 1/2 cup cider vinegar
- 1 teaspoon pickling spices
- 1/2 teaspoon salt
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 1/3 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.
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