San Antonio: Quesadillas

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Photo Courtesy: Public Domain Fotosearch. 
Historic San Antonio, known for its popular and touristy River Walk and the historical Alamo, is a must on any visit. However, with each passing year, gastronomes and foodies, are finding that San Antonio is also a fine dining destination that has become redefined. The city´s restaurants and Chefs have been raising its profile as a major epicurian destination and complimenting those behind the stoves, for their fresh approach with indigenious local Texan and Tex Mex heaven and uncountable foreign cuisines.
With this in mind, here is a simple Quesadilla recipe filled with black beans ...

SAN ANTONIO BLACK BEAN QUESADILLAS 

1 package of dried black beans soaked over night in salted water ( alubias negras if possible )
1 eight ounce mixture of Mexican  style cheeses of choice ( Monterrey Jack is a good choice )  
1 cup of minced cilantro fresh herb
1 cup minced onion ( divided ) 
8 ten inch  wheat flour tortillas 
1 tblsp vegetable oil 
2 large tomatoes quartered ( seeded & peeled ) 
1 tsp. of Hot Mexican Salsa 

Equipment:  a large cast iron grill skillet

1) heat the dry grill pan over a medium heat until hot
2) toss together the soaked beans overnight, which shall cook 2 hours stove top until very tender, prior to this step
and the cheeses, 3/4 cups cilantro and 1/2 cup minced onion 
3) divide the mixture evening over half of each tortilla and then fold the tortillas in half
4) brush 1/2 tablesp. oil on the grill skillet, and cook the 4 quesadillas, turning over once, until golden and the cheese has melted, about 3 to 4 mins. in total
5) repeat with remaining 1/2 tblsp veg. oil and the other quesadillas
6) meanwhile pulse the tomatoes, a bit of hot salsa and 1/2 tsp of salt and 1/4 tsp freshly ground black pepper, and the remaining 1/2 onion minced and cilantro in a food processor until coarsely chopped. Serve salsa with the quesadillas.

ENJOY WITH A CHILLED BEER OR ROSÉ SPARKLING WINE OR A SANGRIA. 

*** can be served with guacamole, sourcream or crème fraîche and / or red piquant or mild or medium salsa, or green cilantro salsa ... 

Marge.

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: San Antonio: Quesadillas Posted: 23 September 2012 at 10:39
	Photo Courtesy: Public Domain Fotosearch. Historic San Antonio, known for its popular and touristy River Walk and the historical Alamo, is a must on any visit. However, with each passing year, gastronomes and foodies, are finding that San Antonio is also a fine dining destination that has become redefined. The city´s restaurants and Chefs have been raising its profile as a major epicurian destination and complimenting those behind the stoves, for their fresh approach with indigenious local Texan and Tex Mex heaven and uncountable foreign cuisines. With this in mind, here is a simple Quesadilla recipe filled with black beans ... SAN ANTONIO BLACK BEAN QUESADILLAS 1 package of dried black beans soaked over night in salted water ( alubias negras if possible ) 1 eight ounce mixture of Mexican style cheeses of choice ( Monterrey Jack is a good choice ) 1 cup of minced cilantro fresh herb 1 cup minced onion ( divided ) 8 ten inch wheat flour tortillas 1 tblsp vegetable oil 2 large tomatoes quartered ( seeded & peeled ) 1 tsp. of Hot Mexican Salsa Equipment: a large cast iron grill skillet 1) heat the dry grill pan over a medium heat until hot 2) toss together the soaked beans overnight, which shall cook 2 hours stove top until very tender, prior to this step and the cheeses, 3/4 cups cilantro and 1/2 cup minced onion 3) divide the mixture evening over half of each tortilla and then fold the tortillas in half 4) brush 1/2 tablesp. oil on the grill skillet, and cook the 4 quesadillas, turning over once, until golden and the cheese has melted, about 3 to 4 mins. in total 5) repeat with remaining 1/2 tblsp veg. oil and the other quesadillas 6) meanwhile pulse the tomatoes, a bit of hot salsa and 1/2 tsp of salt and 1/4 tsp freshly ground black pepper, and the remaining 1/2 onion minced and cilantro in a food processor until coarsely chopped. Serve salsa with the quesadillas. ENJOY WITH A CHILLED BEER OR ROSÉ SPARKLING WINE OR A SANGRIA. *** can be served with guacamole, sourcream or crème fraîche and / or red piquant or mild or medium salsa, or green cilantro salsa ... Marge.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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