Pinto Bean And Feta Cheese Quesadillas
Serves: 3
Ellsworth Rath
1 January 1970
Based on User reviews:
42
Spice
55
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 cup
Red Onion (chopped)3 cup
Parsley (chopped fresh)1.5 jalape
Chilies (ño, seeded, minced)1.5 tsps
Chili Powder1 tsp
Ground CuminDirections:
1
Combine first 6 ingredients in processor
2
Using on/off turns, process until very chunky puree forms
3
Transfer to bowl
4
Season with salt and pepper
5
(Can be prepared 1 day ahead
6
Cover and chill
7
) Place 1 tortilla on work surface
8
Spread with 1/4 of bean mixture
9
Top with 2 tablespoons cheese, then another tortilla
10
Heat heavy medium skillet over medium heat
11
Brush with oil
12
Add quesadilla; cook until beans are heated and tortillas are brown, about 4 minutes per side
13
Transfer to warm plate and cover to keep warm
14
Repeat with remaining tortillas, bean mixture and cheese
15
Cut each quesadilla into 8 wedges and serve
16
Combine first 6 ingredients in processor
17
Using on/off turns, process until very chunky puree forms
18
Transfer to bowl
19
Season with salt and pepper
20
(Can be prepared 1 day ahead
21
Cover and chill
22
) Place 1 tortilla on work surface
23
Spread with 1/4 of bean mixture
24
Top with 2 tablespoons cheese, then another tortilla
25
Heat heavy medium skillet over medium heat
26
Brush with oil
27
Add quesadilla; cook until beans are heated and tortillas are brown, about 4 minutes per side
28
Transfer to warm plate and cover to keep warm
29
Repeat with remaining tortillas, bean mixture and cheese
30
Cut each quesadilla into 8 wedges and serve