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Refried Bean and Hot Pepper Jack Quesadillas
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    Refried Bean and Hot Pepper Jack Quesadillas

  • 4 tablespoons olive oil
  • 1 medium onion, chopped
  • 3/4 teaspoon ground cumin
  • 1 cup canned pinto beans, rinsed and drained
  • 1/4 cup water
  • 4 (6 to 7-inch) flour tortillas
  • 1 cup coarsely grated Monterey Jack cheese with hot peppers
  • Pickled onion, recipe follows
  • 8 fresh coriander sprigs
    PICKLED ONION:
  • 1/2 medium red onion, cut into 1/4-inch wedges
  • 1/2 cup cider vinegar
  • 1 teaspoon pickling spices
  • 1/2 teaspoon salt
  • In heavy skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and saute chopped onion with salt to taste until softened and golden. Add cumin and cook, stirring, 1 minute. Add beans and water and cook, stirring and mashing, until beans and coarsely mashed, about 5 minutes. Season bean mixture 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 mixture and 1/3 cup Monterey Jack, spreading evenly. Cover with remaining 2 tortillas and brush tops of quesadillas with remaining oil. In a large saute pan, over medium heat, cook quesadillas until golden brown 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.

    PICKLED ONION:
    In a small saucepan simmer ingredients for 2 minutes and transfer to a bowl. Chill onion, covered.

    From: Gourmet Magazineicon
    Posted By: Epicurious.com
    Post Date: November 1996

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