Refried Bean And Hot Pepper Jack Quesadillas With Pickled

God did not demand that we first demonstrate our allegiance to Him before Christ would agree to die in our place. To demand that we somehow show ourselves deserving of forgiveness in order to regain our status as His children would have been futile. What can ungodly, rebellious sinners offer God that would move the holy Creator of the universe to sacrifice His only Son on their behalf? So God acted first, motivated solely by his own sovereign love, to grant mercy to His people as the ultimate expression of His grace (Ex. 33:19; Isa. 63:7; Rom. 9:15-18; Eph. 2:4; Titus 3:5; 1 Pet. 1:3). Christ died for us because the Father and the Son loved the unlovable.

Scott Hafemann

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Clprime3	1	Servings

INGREDIENTS

4	T	Olive oil
1		Onion, chopped
3/4	t	Ground cumin
1	c	Canned pinto beans, rinsed
		and drained
1/4	c	Water
4		Flour tortillas, 6 to
		7-inch
1	c	Coarsely grated Monterey
		Jack cheese with
		hot peppers
		Pickled onion, recipe
		follows
8		Fresh coriander sprigs
1/2		Red onion, cut into 1/4-inch
		wedges
1/2	c	Cider vinegar
1	t	Pickling spices
1/2	t	Salt
		Fat, 1/2 Other Carbohydrates

INSTRUCTIONS

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;
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0013  Converted by MM_Buster
v2.0n.

A Message from our Provider:

“Shock your mom – go to church”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2323 Calories From Fat: 1317 Total Fat: 149.8g Cholesterol: 250.3mg Sodium: 5905.8mg Potassium: 1363.1mg Carbohydrates: 123.3g Fiber: 17.3g Sugar: 10.2g Protein: 117.1g