Refried Bean And Hot Pepper Jack Quesadillas with Pickled On

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Refried Bean And Hot Pepper Jack Quesadillas with Pickled On Ingredients

4 tb Olive oil	Pickled onion; recipe
1 md Onion; chopped	8 Fresh coriander sprigs
3/4 ts Ground cumin	PICKLED ONION
1 c Canned pinto beans; rinsed	1/2 md Red onion; cut into 1/4-inch
1/4 c Water	; wedges
4 Flour tortillas; (6 to	1/2 c Cider vinegar
1 c Coarsely grated Monterey	1 ts Pickling spices
; hot peppers	1/2 ts Salt

Instructions for Refried Bean And Hot Pepper Jack Quesadillas with Pickled On

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. 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); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 15 Fat; 1/2 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0013 Converted by MM_Buster v2.0n.

Main Ingredient: PepperCuisine: Uncategorized

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