Refried Bean and Hot Pepper Jack Quesadillas

Refried Bean and Hot Pepper Jack Quesadillas - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

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

Directions

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.

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




Latest Reviews

"I made this sauce and loved the taste. The only thing I didn't like was how thick it was 'like a paste thick'. Next time I will add a little water to loosen it up some." - rdarej3

"I baked this in an 8inch pan as someone suggested and had a major fail. I reduced the temp to 160 but I don't think it was reduced enough, rose so much in the middle and not at all on the outside. I'm going to give it a another go tonight as the flavour was pretty good!" - kjs0785

"This is delicious! Mine turned out a bit like vodka sauce somehow. I sauteed the veggies in the oil and butter using my instant pot, then added everything else before pressure cooking for a few minutes as someone else suggested. A bit extra on sugar and some honey for bitter ... " - shoni w.

"I make it my instant pot and it's fabulous and easy. I saute the veggies on the saute function and then once all of the ingredients have been added, I cook it on high pressure for 15 min and then let it do a natural release. After it's cooled a little, I run it though my Vitamix to make it smooth. This has ... " - wendy l.

"Sweetened toasted coconut is stirred into a homemade custard filling and poured into a pie..." - p weiss

"Using simple ingredients and only 30 minutes, this easy raisin scone recipe is a perfect sweet snack..." - willowsmom99

Happy cooking...