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Uno Mas Quesadillas
Salsa
3/4 C. seeded and finely chopped plum tomatoes
1/8 t. kosher salt
1/3 C. cooked black beans, rinsed and drained
1/4 C. picante sauce
1 T. finely chopped parsley
1 T. finely chopped red onion
2 t. lime juice
1 t. dried oregano
1/2 t. minced fresh garlic
Quesadillas
8 flour tortillas (6 inches in diameter), divided
3/4 C. shredded pepperjack cheese
1/4 C. thinly sliced green onions
Freshly ground black pepper to taste
3 T. vegetable oil
In a strainer set over a bowl, place the tomatoes and sprinkle with the kosher
salt; let sit. In a medium bowl, mix together the black beans, picante sauce,
parsley, red onion, lime juice, oregano and garlic. Add the tomatoes and stir
until incorporated. Refrigerate until ready to use.
Place four tortillas on a work surface. Sprinkle each with about 2 tablespoons
of cheese or more as desired. Top each with 1 tablespoon of the green onion
slices. Season with black pepper. Cover each with the remaining tortillas and
gently press down.
In a large skillet, heat the vegetable oil over medium heat. When hot, add the
quesadillas to the skillet and cook until crispy golden brown, about 2 minutes
on each side. Remove and transfer to a paper towel-lined plate to drain and cool
slightly. Cut each into 8 wedges.
Top the wedges with the salsa or serve it on the side.
