Pinto Bean and Feta Cheese Quesadillas
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1/2 teaspoon ground cumin
- vegetable oil
- 1 1/2 teaspoons chili powder
- 3/4 cup chopped fresh parsley
- 3/4 cup chopped red onion
Preparation Combine first 6 ingredients in processor. Using on/off turns, process until very chunky puree forms. Transfer to bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.) Place 1 tortilla on work surface. Spread with 1/4 of bean mixture. Top with 2 tablespoons cheese, then another tortilla. Heat heavy medium skillet over medium heat. Brush with oil. Add quesadilla; cook until beans are heated and tortillas are brown, about 4 minutes per side. Transfer to warm plate and cover to keep warm. Repeat with remaining tortillas, bean mixture and cheese. Cut each quesadilla into 8 wedges and serve. Per Serving: calories, 222; fat, 10 g; sodium, 427 mg; cholesterol, 13 mg Nutritional analysis provided by Bon Appétit
Preparation Combine first 6 ingredients in processor. Using on/off turns, process until very chunky puree forms. Transfer to bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.) Place 1 tortilla on work surface. Spread with 1/4 of bean mixture. Top with 2 tablespoons cheese, then another tortilla. Heat heavy medium skillet over medium heat. Brush with oil. Add quesadilla; cook until beans are heated and tortillas are brown, about 4 minutes per side. Transfer to warm plate and cover to keep warm. Repeat with remaining tortillas, bean mixture and cheese. Cut each quesadilla into 8 wedges and serve. Per Serving: calories, 222; fat, 10 g; sodium, 427 mg; cholesterol, 13 mg Nutritional analysis provided by Bon Appétit
