Bean And Cheddar Quesadillas With Green Salsa
serves 4
Using canned black beans makes this dish a breeze. Quesadillas are also a great way to use up leftover meat and vegetables.
This recipe is part of Andrew Schloss's Sunday Dinners.
2 tablespoons finely chopped onion
2 tablespoons olive oil
2 cups cooked (or canned) black beans
1 cup chicken broth
1 pinch red pepper flakes
2 cloves garlic, minced
16 (6-inch) corn tortillas
3/4 cup shredded cheddar cheese
2 tablespoons corn oil
1 1/2 cups tomatillo salsa
prep: 10 minutes
total: 30 minutes
large skillet
1. Sauté the onion in the olive oil in a large heavy skillet for 10 seconds. Add the beans, broth, salt and pepper flakes. Stir and coarsely mash the beans with a fork until all the stock has been absorbed. Mix in the garlic. Transfer to a bowl and rinse out the skillet. Dry well.
2. Place 2 tablespoons of the bean mixture in the center of 8 tortillas. Top each with 1 1/2 tablespoons shredded cheese and cover each with one of the remaining tortillas. Pat them so that the beans and cheese spread out evenly.
3. Add half the corn oil to the skillet, and heat until the oil smokes. Brown quesadillas in the oil, about 1 minute per side, a few at a time. Keep warm in a low oven while you brown the remaining quesadillas, adding more oil as necessary. Serve 2 quesadillas to each person with the salsa.
