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Refried Bean And Hot Pepper Jack Quesadillas with Pickled On
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
4 Esslöffelolive oil
1 mittelOnion chopped
3/4 Teelöffelground cumin
1 TasseCanned pinto beans; rinsed and drained
1/4 Tassewater
Flour tortillas; (6 to 7-inch)
1 TasseCoarsely grated Monterey Jack cheese with
 peppers hot
 Pickled onion; recipe follows
Fresh coriander sprigs
Pickled Onion
1/2 mittelRed onion; cut into 1/4-inch
 Wedges
1/2 Tassecider vinegar
1 TeelöffelPickling spices
1/2 Teelöffelsalt
die Zubereitung:

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.

Per serving: 1695 Calories (kcal); 76g Total Fat; (39% calories from fat); 38g Protein; 219g Carbohydrate; 0mg Cholesterol; 3452mg Sodium Food Exchanges: 13 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 15 Fat; 1/2 Other Carbohydrates


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