Emprimir
Correo Electrónico
Receta Refried Bean And Hot Pepper Jack Quesadillas With Pickled Onion
Add a photoRaciónes: 1
Ingredientes
- 4 Tbsp. extra virgin olive oil
- 1 med onion minced
- 3/4 tsp grnd cumin
- 1 c. canned pinto beans rinsed, liquid removed
- 1/4 c. water
- 4 x flour tortillas - (6" to 7" dia)
- 1 c. coarsely-grated Monterey Jack cheese with
- Â Â warm peppers
- Â Â Pickled onion (see below)
- 8 x fresh coriander sprigs
- 1/2 med red onion cut 1/4" wedges
- 1/2 c. cider vinegar
- 1 tsp pickling spices
- 1/2 tsp salt
Direcciones
- In heavy skillet heat 2 Tbsp. oil over moderately-high heat till warm but not smoking and saute/fry minced onion with salt to taste till softened and golden brown. Add in cumin and cook, stirring, 1 minute. Add in beans and water and cook, stirring and mashing, till beans are warm and coarsely mashed, about 5 min. Season bean mix 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 mix and 1/3 c. Monterey Jack, spreading proportionately. Cover with remaining 2 tortillas and brush tops of quesadillas with remaining oil.
- In a large saute/fry pan, over medium heat, cook quesadillas till golden 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.
- For the Pickled Onion: In a small saucepan simmer ingredients for 2 min and transfer to a bowl. Refrigerateonion, covered.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 739g | |
| Calories 819 | |
| Calories from Fat 499 | 61% |
| Total Fat 56.61g | 71% |
| Saturated Fat 7.99g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1894mg | 79% |
| Potassium 1089mg | 31% |
| Total Carbs 62.96g | 17% |
| Dietary Fiber 15.7g | 52% |
| Sugars 12.55g | 8% |
| Protein 14.85g | 24% |
