A hint of cumin and a touch of salsa make this quesadilla a standout.
Ingredients
1/4 lb pepper Jack 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 to 2 tablespoons vegetable oil 8 (7-inch) flour tortillas (not low-fat) 1/2 cup chunky salsa
Preparation
Stir together cheese, beans, cilantro, and cumin.
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.
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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