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Spread a tortilla with 1/2 cup of the Refried Beans, leaving 1/2" margin around the edge.
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Sprinkle 1/2 cup of the shredded cheese on top of the Refried Beans.
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Moisten edge of tortilla with some water. Top with a second tortilla.
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Firmly press together the edges to seal.
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Place just enough vegetable oil to coat in a heavy skillet or on a griddle.
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Grill the quesadillas on both sides, turning just once. They should be crisp and lightly browned.
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Cut into wedges.
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Serve warm with tomato salsa and/or guacamole to spoon over.
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Makes 24 appetizers. Serves 6 as a luncheon entree. |
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Whether by hand or using the food processor, it is best to shred cheese right out of the refrigerator while it is still cold. |
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* Randall Hearty 'N Healthy Refried Beans: |
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1 48-ounce jar |
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Randall Pinto Beans
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6 tablespoon |
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extra-virgin olive oil
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2 cups |
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chopped onion
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1 tablespoon |
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sugar
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1 1/2 teaspoons |
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hot pepper sauce
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1 teaspoon |
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salt, (or to taste)
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8 ounces |
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shredded jack cheese
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Extra cheese for the top, if desired |
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Drain the beans over a bowl. Measure out 1/2 cup of the liquid and reserve.
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Purée the beans with the 1/2 cup of reserved liquid in a food processor or blender until mixture is very smooth. (If blender is used, pour in the liquid first, then add the beans.)
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Heat the olive oil in a heavy sauce pan. Add the onion. Cover the pan and cook over medium heat for 4-5 minutes or until the onion is just tender.
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Stir in the puréed beans.
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Add the sugar, hot pepper sauce and salt. Cook over low heat for 10 minutes, stirring often.
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Stir in the cheese until it is melted.
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Serve hot as a vegetable side dish with more cheese melted on top of each serving.
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Makes about 5 cups. |
