Refried Bean And Hot Pepper Jack Quesadillas With Pickled Onion Recipe - Cooking Index
Refried Bean And Hot Pepper Jack Quesadillas With Pickled Onion Recipe - Cooking Index
| 4 tablespoons | 60ml | Olive oil |
| 1 tablespoon | 15ml | Onion - chopped (medium) |
| 3/4 teaspoon | 3.8ml | Ground cumin |
| 1 cup | 160g / 5.6oz | Canned pinto beans - rinsed, drained |
| 1/4 cup | 59ml | Water |
| 4 | Flour tortillas - (6" to 7" dia) | |
| 1 cup | 146g / 5.1oz | Coarsely-grated Monterey Jack cheese with |
| Hot peppers | ||
| Pickled onion - (see below) | ||
| 8 | Fresh coriander sprigs | |
| Pickled Onion | ||
| 1/2 | Red onion - cut 1/4" wedges (medium) | |
| 1/2 cup | 118ml | Cider vinegar |
| 1 teaspoon | 5ml | Pickling spices |
| 1/2 teaspoon | 2.5ml | 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 are hot 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.
For the Pickled Onion: In a small saucepan simmer ingredients for 2 minutes and transfer to a bowl. Chill onion, covered.
This recipe yields ?? servings.
Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0013) - from - the TV FOOD NETWORK
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