Ingredients with Measurements:
- 2 medium-sized apples, peeled and diced
- 1 can of black beans, drained and rinsed
- 1 red onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of olive oil
- 8 small tortillas
- 2 cups of shredded cheddar cheese
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the diced apples, black beans, red onion, and minced garlic to the skillet. Cook for 5-7 minutes, or until the apples are tender and the onions are translucent.
3. Add the ground cumin, chili powder, salt, and black pepper to the skillet. Stir to combine.
4. Remove the skillet from the heat and set aside.
5. Heat a separate skillet over medium heat.
6. Place a tortilla in the skillet and sprinkle 1/4 cup of shredded cheddar cheese on one half of the tortilla.
7. Spoon 1/4 cup of the apple and black bean mixture on top of the cheese.
8. Fold the tortilla in half and press down with a spatula.
9. Cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden brown.
10. Repeat with the remaining tortillas and apple and black bean mixture.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Skillet over medium-high heat for the apple and black bean mixture
Skillet over medium heat for the quesadillas
Serving size:
This recipe makes 8 small quesadillas.
Nutritional information:
Per serving:
Calories: 300
Fat: 12g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 500mg
Carbohydrates: 33g
Fiber: 6g
Sugar: 5g
Protein: 14g
Substitutions for ingredients:
- You can use any type of apple for this recipe.
- If you don't have black beans, you can use kidney beans or pinto beans instead.
- You can use any type of cheese that melts well, such as Monterey Jack or pepper jack.
Variations:
- Add some diced jalapeno peppers for a spicy kick.
- Use whole wheat tortillas for a healthier option.
- Add some chopped cilantro for extra flavor.
Tips and tricks:
- Make sure to drain and rinse the black beans well to remove any excess salt.
- Don't overfill the quesadillas or they will be difficult to flip.
- You can make the apple and black bean mixture ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the quesadillas, place them in a skillet over medium heat for 2-3 minutes on each side, or until heated through.
Presentation ideas:
Arrange the quesadillas on a platter and garnish with chopped cilantro and diced tomatoes.
Garnishes:
Chopped cilantro and diced tomatoes.
Pairings:
Serve these quesadillas with a side of guacamole and salsa.
Suggested side dishes:
- Mexican rice
- Refried beans
- Corn on the cob
Troubleshooting advice:
- If the quesadillas are sticking to the skillet, make sure to use enough oil or cooking spray.
- If the cheese is not melting, cover the skillet with a lid to trap the heat.
Food safety advice:
- Make sure to cook the quesadillas to an internal temperature of 165°F to ensure they are safe to eat.
- Store any leftover quesadillas in the refrigerator within 2 hours of cooking.
Food history:
Quesadillas originated in Mexico and are typically made with tortillas filled with cheese and other ingredients.
Flavor profiles:
These quesadillas have a sweet and savory flavor profile, with the sweetness of the apples balancing out the spicy black beans and chili powder.
Serving suggestions:
Serve these quesadillas as a main dish for lunch or dinner.
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Region: Mexican