Two Cheese and Refried Bean Quesadillas2 Comments
This week Pasan and I are in San Francisco on vacation, and because of that my blog posts are coming out just a touch later than scheduled. I can’t be too sorry about that since I’m having the time of my life exploring as much that can fit into a week as possible, but I am going to take the time to post these quesadillas because they are so much better than boring plain cheese quesadillas that I normally make.
These come from the same Mexican cookbook that I used before, only I used two types of cheese and cut the recipe in half. There is a recipe for homemade refried beans which I think are definitely worth making on your own at least once. They do take a significant amount of time an attention, but this one recipe would last for a few different meals so it’s not something that you have to spend a ton of time on for just one sitting. If you want to throw this together quickly, you’ll have to pick up a can from the store.
So enjoy some Mexican food to (sort of) start off this week! And enjoy this photo from the trip. I’ve taken about 2000 photos so far, but this one kind of sums it up.
Makes about 4 cups
8 oz dried pinto beans, soaked overnight and drained
1 quartered onion
1/2 chopped onion
1 chopped bay leaf
1 whole bay leaf
1 thyme sprig
1 dried red chili pepper
3 tbsp olive oil
2 tsp ground cumin
4 oz. cheddar cheese
1) Place the onions in a large sauce pan with the quartered onion, bay leaves, thyme, and chili pepper. Pour in enough water to cover the beans and bring the mixture to a boil. Cover, reduce the heat to low, and let simmer for two hours (stirring occasionally.) Add water if the beans begin to get dry before they’re tender.
2) When the beans are very tender, drain the cooking liquid out of them into a bowl. Throw away the onion, bay leaf, thyme, and chili pepper.
3) In a large food processor, blend 2/3 of the beans with the cooking liquid (drained from the beans) until a coarse mixture is formed.
4) Heat the oil in a large skillet on medium heat. Add the chopped onion and cook for 10 minutes (or until the onions are fully cooked.) Add the cumin and cook for 2 more minutes. Stir in all the beans (the pureed and reserved) and let cook until all the liquid is reduced and the mixture has a nice thickness. Add the cheese (if you’re using it; I chose not to when I made this.)
5) Serve at once or store in an airtight container in the fridge.
Two Cheese & Refried Bean Quesadillas
Makes 2 whole quesadillas
1/2 quantity refried beans, warm
3 oz. cheddar cheese
3 oz. monterrey jack or pepper jack cheese
1/2 chopped onion
small bunch fresh chopped cilantro
1) Warm a skillet on low to medium heat and prepare all ingredients and have a quesadilla assembly line ready. Warm a tortilla on the skillet just until it’s pliable.
2) Remove the tortilla and spread a layer of warm refried beans, cheese, onion, cilantro, and salsa onto it. Fold it in half and place it back on the skillet. Cover the skillet and heat the tortilla on both sides until the cheese melts. Remove and cut into 3-4 triangles.
3) Serve with guacamole, sour cream, and salsa on the side.