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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Be careful not to overfill the quesadillas so they stay nice and crisp. Ingredients:
1/4 lb monterey jack pepper cheese, coarsely grated (1 3/4 cups) |
1/2 cup canned black beans, rinsed and drained |
2 tablespoons finely chopped fresh cilantro |
1/2 teaspoon ground cumin |
1 -2 tablespoon vegetable oil |
8 (7 inch) flour tortillas |
1/2 cup chunky salsa |
Directions:
1. Stir together cheese, beans, cilantro, and cumin.
2. Heat 1 teaspoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then add a tortilla. Top with a scant 1/2 cup cheese mixture, spreading evenly, then top with 2 tablespoons salsa. Cover with another tortilla.
3. Cook until underside is golden, 1 to 2 minutes. Carefully flip and cook until other tortilla is golden, 1 to 2 minutes more. Repeat with more oil and remaining tortillas, cheese mixture, and salsa. Serve cut into wedges.
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