Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon olive oil or canola oil
  • 1 large jalapeno pepper
  • seeded and chopped
  • 1 small onion
  • finely chopped
  • 2 large cloves garlic
  • finely chopped
  • 1 teaspoon cumin (1/3 palmful)
  • Salt and pepper
  • 1 cup water
  • Juice of 1 lime
  • About 1 teaspoon cayenne pepper sauce (Rach recommends Frank’s Red Hot or Chipotle Tabasco)
  • 1 can (18 ounces) black beans
  • 2 tablespoons fresh cilantro leaves
  • 1 tablespoon butter or pork fat
  • 1 tablespoon olive oil or canola oil
  • 1 large jalapeno pepper
  • seeded and chopped
  • 1 small onion
  • finely chopped
  • 2 large cloves garlic
  • finely chopped
  • 1 teaspoon pimenton (smoked paprika)
  • 1 teaspoon cumin (1/3 palmful)
  • 1 teaspoon ground coriander (1/3 palmful)
  • 1 tablespoon chili powder or Ancho chili powder (1 scant palmful)
  • Salt and pepper
  • 1 pound ground beef (80/20%) sirloin
  • 1 cup water
  • ½ small red onion
  • finely chopped
  • 1 serrano or jalapeno pepper
  • finely chopped
  • Juice of 2 limes
  • Salt
  • 3 vine tomatoes or 4 plum tomatoes
  • seeded and chopped
  • A handful of cilantro
  • finely chopped
  • 6 (10-12 inch) flour tortillas
  • Cooking spray
  • 3 cups shredded Pepper Jack or Monterey Jack cheese
  • Sour cream and pickled jalapeno slices
  • to serve

Instruction

  • For the black bean, heat oil in skillet over medium heat, add jalapeno, onion, garlic, cumin, salt and pepper and cook to tender, 5 minutes, then add water and reduce to ¼ cup
  • Add lime, hot sauce and beans and transfer to processor, add cilantro and puree
  • When ready to serve, melt butter or pork fat over medium-high heat and cook out beans until refried, slightly crispy on the bottom
  • For the beef, heat a skillet over medium-high heat, add oil; when hot, add peppers, onions, garlic, and soften 3 minutes
  • Add spices, then add beef, crumble and brown, add water and lower heat to evaporate
  • Combine ingredients for pico de gallo salsa
  • For the quesadillas, spray pan with cooking spray, add tortilla, blister and flip
  • Top half with cheese and meat, add more cheese, fold over and flip and brown to crisp
  • Repeat
  • Top quesadillas with sour cream, salsa and pickled jalapeno slices
  • Serve black refried beans alongside
  • Serve with green rice (optional)