| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Red onion, cut into thin slices |
| 1 |
c |
Cider vinegar |
| 2 |
ts |
Pickling spices |
| 1 |
ts |
Salt |
| 4 |
tb |
Olive oil |
| 1/2 |
c |
Onion, chopped |
| 3/4 |
ts |
Ground cumin |
|
|
Salt and freshly ground black pepper to taste |
| 1 |
c |
Canned pinto beans, rinsed and drained |
| 1/4 |
c |
Water |
| 4 |
|
7-inch flour tortillas |
| 1 |
c |
Grated monterey jack cheese |
|
|
Sour cream |
|
|
Cilantro sprigs |
INSTRUCTIONS
PICKLED ONIONS
QUESADILLAS
GARNISH
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
Recipe by: Cooking Live Show #8883 Posted to MC-Recipe Digest V1 #627 by
"Angele and Jon Freeman" <[email protected]> on May 31, 1997
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