Name: Refried Bean And Hot Pepper Jack Quesadillas with Pickled On
Ingredients: 4 tb Olive oil; 1 md Onion; chopped; 3/4 ts 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 md Red onion; cut into 1/4-inch; ; wedges; 1/2 c Cider vinegar; 1 ts Pickling spices; 1/2 ts Salt

Because we understand our worth as image-bearers and our identity as children of God, we will not look to the Internet to prove that we are important, valuable, and loved. And because we accept the presence of indwelling sin, we will not be blind to the potential idolatries and temptations we can succumb to online. And because we know ourselves to be fallen creatures, we will accept the limits of our human condition. We cannot have meaningful relationships with thousands of people. We cannot really know what is going on in the world. We cannot be truly here and there at the same time. The biggest deception of our digital age may be the lie that says we can be omni-competent, omni-informed, and omni-present. We cannot be any of these things. We must choose our absence, our inability, and our ignorance – and choose wisely. The sooner we embrace this finitude, the sooner we can be free.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Clprime3	1	servings

INGREDIENTS

4	tb	Olive oil
1	md	Onion; chopped
3/4	ts	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	md	Red onion; cut into 1/4-inch
		; wedges
1/2	c	Cider vinegar
1	ts	Pickling spices
1/2	ts	Salt

INSTRUCTIONS

PICKLED ONION
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.

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