*  Exported from  MasterCook  *
        Refried Bean And Monterey Jack Quesadillas w/ Pickled Onion
 Recipe By     : Cooking Live Show #8883
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         pickled onions:
    1      medium        red onion -- cut into thin
                         -- slices
    1      cup           cider vinegar
    2      teaspoons     pickling spices
    1      teaspoon      salt
    4      tablespoons   olive oil
      1/2  cup           onion -- chopped
      3/4  teaspoon      ground cumin
                         salt and freshly ground black pepper to
                         -- taste
    1      cup           canned pinto beans -- rinsed and drained
      1/4  cup           water
                         four 7-inch flour tortillas
    1      cup           grated monterey jack cheese
                         sour cream
                         cilantro sprigs
 Preheat the oven to 500 degrees F.
 In a saucepan combine the red onion, vinegar, pickling spices and salt
 and bring to a simmer. Cook for 3 to 4 minutes, stirring occasionally.
 Transfer mixture to a bowl and chill.
 In a heavy skillet heat 2 tablespoons of the olive oil over moderately
 high heat and cook the onion until tender and golden. Add the cumin,
 salt and pepper and cook until the aroma of the cumin is released,
 about 1 minute. Add the beans and water and cook, stirring and mashing
 until beans are coarsely mashed, about 5 minutes. Taste and adjust
 seasoning with salt and pepper if necessary.
 Brush one side of 2 tortillas with remaining oil and place, oil-side
 down, on a baking sheet. Divide the bean mixture between the 2
 tortillas and sprinkle each with a 1/3 cup of the cheese. Cover with
 the remaining 2 tortillas and lightly brush with oil. Bake the
 quesadillas in the middle of the oven until golden, about 8 to 10
 minutes. Sprinkle the remaining cheese over each quesadilla and
 continue to bake until the cheese melts. Transfer the quesadillas to a
 cutting board and cut into 6 wedges. Top each wedge with a small
 dollop of sour cream, some pickled onion and a sprig of cilantro.
 Serve immediately. Yield: 4 servings
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