BLACK BEAN AND GOAT CHEESE QUESADILLAS
One quesadilla per person is never quite enough, so this recipe makes an extra to share.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Number Of Ingredients 8
Steps:
- Mash beans in a medium bowl until chunky. Add goat cheese, tomato, corn, scallions, and oregano. Season with salt and pepper, and stir until well combined.
- Heat a grill pan over medium heat. Spread 1/2 cup bean mixture evenly over 1 tortilla, and top with another tortilla. Repeat with remaining bean mixture and tortillas.
- Raise heat to medium-high. Grill quesadillas, 1 or 2 at a time, until grill marks appear and filling is hot, about 2 minutes per side. Cut into wedges and serve warm.
BLACK-BEAN QUESADILLAS WITH SMOKED SALMON
Provided by Molly O'Neill
Categories appetizer, main course
Time 30m
Yield Six servings
Number Of Ingredients 23
Steps:
- To make the salsa, pulse the tomatillas in a food processor until well combined. Set aside.
- To make the quesadillas, gently combine the hot beans, the oil, lime juice, salt, garlic, scallions and pepper to taste. Keep warm. Spread about 2 tablespoons of goat cheese over half of each tortilla. Using a heaping 1/4 cup of the bean mixture for each tortilla, press the beans into the goat cheese. Trim the salmon slices to fit half of the tortilla and lay the slices with the trimmings over the beans. Fold the tortilla in half and press the sides together. Set aside.
- To make the salad, whisk together the juices and mustard. Whisk in the walnut oil, salt and pepper. Place the arugula in a bowl and toss with the yellow peppers. Toss with the dressing.
- Heat a large nonstick skillet. Working in batches, cook the quesadillas until browned and heated through, about 1 to 1 1/2 minutes per side. Cut each into 3 triangles.
- Spoon a little of the salsa onto the center of 6 large plates. Place 3 quesadilla triangles around the salsa. Arrange the salad in a circle around the edge of the plates and serve immediately.
BLACK BEAN AND GOAT CHEESE QUESADILLAS
Great for game day.
Provided by Mikekey *
Categories Cheese Appetizers
Time 45m
Number Of Ingredients 12
Steps:
- 1. In a bowl combine black beans, red onions, tomatoes, cilantro, chiles and lime juice. Season to taste with salt and pepper.
- 2. Combine chèvre and grated cheese together in a small bowl.
- 3. Preheat a 10-inch or larger skillet on medium heat. Spread softened butter or oil on one side of two tortillas. Place one tortilla, butter-side down, in the hot skillet. Spread 1/4 of the cheese mixture on top of tortilla and top with 1/4 of the black bean mixture. Place the other tortilla, butter side up, on top.
- 4. Cook until the bottom tortilla is golden brown; using a pancake turner, carefully flip the quesadilla over and cook until golden brown on the other side. Repeat process 3 more times with remaining tortillas and filling.
- 5. To serve, cut each quesadilla into 8 wedges and serve with a dollop of sour cream and salsa on the side.
CHEESY BLACK BEAN QUESADILLAS
"These savory bean and vegetable quesadillas are great for those who love Mexican flavors but can't handle too much heat," Cherylyn Radford explains from Fox Creek, Alberta. "I like to serve slices with salsa and fat-free sour cream."
Provided by Taste of Home
Categories Appetizers Lunch
Time 35m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet coated with cooking spray, saute the yellow pepper, onion and garlic in oil for 2 minutes. Stir in the tomatoes and corn; cook 2 minutes longer. Add the black beans, pepper and salt. Cook until vegetables are tender; drain., Spritz one side of each tortilla with cooking spray; place plain side up on baking sheets coated with cooking spray. Spoon bean mixture onto half of each tortilla; sprinkle with cheese. Fold tortilla over filling. , Bake at 400° for 6 minutes. Carefully turn over; bake 4-7 minutes longer or until cheese is melted.
Nutrition Facts : Calories 381 calories, Fat 12g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 820mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges
BLACK BEAN, ROASTED CORN AND GOAT CHEESE QUESADILLAS
Make and share this Black Bean, Roasted Corn and Goat Cheese Quesadillas recipe from Food.com.
Provided by dmmurphy
Categories Cheese
Time 35m
Yield 8 quesadillas, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat skillet over med-high heat. Add corn, saute 2 minutes or until browned. Place corn in small bowl, add goat cheese and cilantro; mix until well-blended and set aside.
- In 1 tsp olive oil, saute onion and garlic for 3 minutes. Stir in 1 c salsa, cumin, and beans and bring to a boil. Reduce heat and simmer for 5 minutes or until thick. Mash the bean mixture slightly.
- Remove from heat, stir in the corn/cilantro/goat cheese mixture.
- Spread the mixture evenly over 8 tortillas, top each with 1 tortilla, pressing gently.
- Cook each quesadilla in frying pan with cooking spray until golden - about 2 minutes a side.
- Quarter each quesadilla, serve with salsa verde, sour cream and more salsa or green onions if desired.
Nutrition Facts : Calories 365.5, Fat 13.9, SaturatedFat 8.4, Cholesterol 32.6, Sodium 808.6, Carbohydrate 45.9, Fiber 8.1, Sugar 5.9, Protein 17.4
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