Web Exclusive Round 2 Recipe Bean Chili Quesadilla

Steps:

• Preheat the oven to 350 degrees F. Spread the pita wedges on a baking sheet. Toast in the oven until crispy, about 10 minutes. Let cool completely In a small bowl, combine the cream cheese and lemon zest and mix until smooth. Spread the cream cheese mixture into the bottom of a medium dip bowl. In the bowl of a food processor, combine the red beans, reserved dressing and a generous pinch of salt and pepper, and puree until smooth. If the mixture is too thick, then add a few tablespoons of water to thin. Spread the bean puree over the cream cheese mixture. Combine the reserved Tuscan Beans with the red onions and spoon on top of the pureed beans. Serve with toasted pita chips on the side.
• Preheat a grill over medium heat. Place the sausages on the grill and cook for 20 to 25 minutes, turning every 4 to 5 minutes. In a large bowl, whisk together the olive oil, red wine vinegar, garlic, Italian seasoning, reserved juice from the can of tomatoes and season with salt and pepper. Reserve 3 tablespoons of the dressing for the Round 2 Recipe Three Layer Bean Dip. Add the beans diced tomatoes, basil and toss to coat. Reserve 1 cup of the bean mixture for the Round 2 Recipe Three Layer Bean Dip. Serve the remaining beans with the grilled sausage.

Steps:

• In a large pot, cook beef over medium heat until brown. Stir in onion and cook until onion is translucent. Stir in tomato sauce, water, ranch-style beans, kidney beans, chiles, chili powder, garlic powder, cumin and Cajun seasoning. Bring to a boil, then reduce heat and simmer 20 minutes.

Steps:

• Preheat the oven to 400°F. In a skillet, heat the oil over medium heat until simmering. Add the onions and cook for 5 to 7 minutes or until wilted. Add the beef to the skillet and cook for 7 to 10 minutes breaking the meat up with a wooden spoon until no longer pink, or until an internal temperature of 160°F has been reached. Remove the beef mixture from the skillet to a large bowl and let cool slightly. Add the Hidden Valley® Original Ranch® Sweet Chili Dressing to the beef mixture and stir until well coated. Place one tortilla on a parchment lined or oiled sheet pan. Spoon a fourth of the beef on top of the tortilla. Place another tortilla on top of that, then top with a fourth of the cheese and tomato. Repeat this three more times with the remaining ingredients. Bake the tortilla for 7 to 10 minutes or until the tortilla is crisp and the cheese is bubbly. Serve immediately. Drizzle with more Hidden Valley® Original Ranch® Sweet Chili if desired. Refrigerate any leftovers promptly in a shallow container. Discard any food left out more than 2 hours (or 1 hour if temperatures are above 90°F).

Steps:

• In a medium skillet over medium-high heat, add the canola oil. When it is hot, fry the tortillas one at a time until they are lightly browned and crispy, about 2 minutes per side. Drain on brown paper.
• In a medium pot, heat the reserved chili.
• To serve, put a tortilla on a plate. Top with a quarter each of the chili, cheese, beans, onions and peppers, lettuce, tomatoes and sour cream. Repeat with the remaining ingredients.

Steps:

• Heat the oil in a medium skillet over medium heat. When the oil is hot, fry the tortillas, 1 at a time, on both sides until they are crisp. Remove from the oil and drain on a sheet tray lined with a brown paper bag or paper towels.
• Preheat the broiler.
• Put the fried tortillas on a sheet tray and top each with 1/4 of the bean mixture and 1/4 of the cheese. Put under the broiler until the cheese is melted and bubbling, about 2 minutes.
• In a medium bowl mix together the tomato, onion, and chili powder, and season with salt, to taste.
• Remove the tortillas from the sheet tray to individual serving dishes and top with shredded cabbage, the tomato mixture, and a tablespoon of sour cream.

Steps:

• Preheat oven to 350 degrees F.
• Pour half the of the enchilada sauce into the bottom of a baking dish.
• Warm tortillas by wrapping in a damp paper towel and heating in microwave for 45 seconds or until soft and pliable.
• Place 2 tablespoons of black been burger mixture onto the bottom third of a tortilla. Roll the tortilla up and place seam side down into the baking dish. Repeat with remaining Black Bean Burger mixture and tortillas. Pour the remaining enchilada sauce over the filled tortillas. Top with the Cheddar and bake in the preheated oven for 15 to 20 minutes or until the cheese is browned and bubbly.
• Heat a grill or grill pan over medium-low heat.
• In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.
• Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
• Reserve 1/3 of the black bean mixture for Black Bean Enchiladas. Divide remaining mixture into 4 portions and form into patties. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.