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Refried Bean And Monterey Jack Quesadillas w/ Pickled Onion
Recipe By : Cooking Live Show #8883
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
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pickled onions:
1 medium red onion -- cut into thin
-- slices
1 cup cider vinegar
2 teaspoons pickling spices
1 teaspoon salt
quesadillas:
4 tablespoons olive oil
1/2 cup onion -- chopped
3/4 teaspoon ground cumin
salt and freshly ground black pepper to
-- taste
1 cup canned pinto beans -- rinsed and drained
1/4 cup water
four 7-inch flour tortillas
1 cup grated monterey jack cheese
garnish:
sour cream
cilantro sprigs
Preheat the oven to 500 degrees F.
In a saucepan combine the red onion, vinegar, pickling spices and salt
and bring to a simmer. Cook for 3 to 4 minutes, stirring occasionally.
Transfer mixture to a bowl and chill.
In a heavy skillet heat 2 tablespoons of the olive oil over moderately
high heat and cook the onion until tender and golden. Add the cumin,
salt and pepper and cook until the aroma of the cumin is released,
about 1 minute. Add the beans and water and cook, stirring and mashing
until beans are coarsely mashed, about 5 minutes. Taste and adjust
seasoning with salt and pepper if necessary.
Brush one side of 2 tortillas with remaining oil and place, oil-side
down, on a baking sheet. Divide the bean mixture between the 2
tortillas and sprinkle each with a 1/3 cup of the cheese. Cover with
the remaining 2 tortillas and lightly brush with oil. Bake the
quesadillas in the middle of the oven until golden, about 8 to 10
minutes. Sprinkle the remaining cheese over each quesadilla and
continue to bake until the cheese melts. Transfer the quesadillas to a
cutting board and cut into 6 wedges. Top each wedge with a small
dollop of sour cream, some pickled onion and a sprig of cilantro.
Serve immediately. Yield: 4 servings
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