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pan-frying Mexican, Tex-Mex
Quesadilla with Smoky Black Bean Spread and Salsa Recipe-3562

Photo by: Joseph De Leo
Comments: 0


Of course you can use a ready-made pinto bean spread, but these spicy black beans are a little different.

Yield: 1 Quesadilla



Spread the bean dip on a tortilla and place it in a lightly oiled skillet over low heat. Scatter the cheese and cilantro over the beans and add a spoonful of salsa and diced chiles. Top with a second tortilla. Flip it over and warm the second side. When heated through, slide the quesadilla to a plate and cut into wedges.

Quesadilla with Roasted Pepper Strips (Rajas):

The Roasted Pepper Strips and Onions make a soft, succulent filling for quesadillas. Spread ½ cup or more over the bottom tortilla; add a little grated cheese or a few dabs of sour cream if you wish and chopped cilantro. Either fold it in half or cover with a second tortilla, flip the whole thing over, and cook on the second side. Cut into wedges and serve with a pile of pickled vegetables.

Whole-Wheat Quesadilla with Monterey Jack and Cilantro Salsa:

If you can find whole-wheat tortillas, use them here. Set a tortilla on a heavy, ungreased skillet over medium heat. Grate Jack cheese generously over the top. When the cheese has melted, drizzle with Cilantro Salsa, then fold the tortilla in half and serve with a plate of sliced serrano chiles or Pico de Gallo.

© 1997 Deborah Madison

Note from Cookstr's Editors

Nutritional information includes 1 tablespoon of Grated Monterey Jack, 1 teaspoon of oil, but does not include Black Bean-Smoked Chile Dip or Pico de Gallo. For nutritional information on Black Bean-Smoked Chile Dip or Pico de Gallo, please follow the links above.


Nutritional Information

Nutrients per serving (% daily value)

172kcal (9%)
92mg (9%)
0mg (0%)
14mcg RAE (0%)
6mg (2%)
59mg (2%)
2g (9%)
8g (13%)
1mg (4%)

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