| 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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