Recipes

Rachael's Ground Beef Stuffed Quesadillas and Refried Black Beans

by Rachael Ray 3:00 AM, April 13, 2018

Aired April 13, 2018

Serves 4-6

Rach recommends serving these with her Green Rice.

 

Ingredients

For the black beans:
1 tablespoon olive oil or canola oil
1 large jalapeno pepper, seeded and chopped
1 small onion, finely chopped
2 large cloves garlic, finely chopped
1 teaspoon cumin (1/3 palmful)
Salt and pepper
1 cup water
Juice of 1 lime
About 1 teaspoon cayenne pepper sauce (Rach recommends Frank’s Red Hot or Chipotle Tabasco)
1 can (18 ounces) black beans
2 tablespoons fresh cilantro leaves
1 tablespoon butter or pork fat

For the beef:
1 tablespoon olive oil or canola oil
1 large jalapeno pepper, seeded and chopped
1 small onion, finely chopped
2 large cloves garlic, finely chopped
1 teaspoon pimenton (smoked paprika)
1 teaspoon cumin (1/3 palmful)
1 teaspoon ground coriander (1/3 palmful)
1 tablespoon chili powder or Ancho chili powder (1 scant palmful)
Salt and pepper
1 pound ground beef (80/20%) sirloin
1 cup water

For the pico di gallo:
½ small red onion, finely chopped
1 serrano or jalapeno pepper, finely chopped
Juice of 2 limes
Salt
3 vine tomatoes or 4 plum tomatoes, seeded and chopped
A handful of cilantro, finely chopped

For the quesadillas:
6 (10-12 inch) flour tortillas
Cooking spray
3 cups shredded Pepper Jack or Monterey Jack cheese
Sour cream and pickled jalapeno slices, to serve

Preparation

For the black bean, heat oil in skillet over medium heat, add jalapeno, onion, garlic, cumin, salt and pepper and cook to tender, 5 minutes, then add water and reduce to ¼ cup. Add lime, hot sauce and beans and transfer to processor, add cilantro and puree. When ready to serve, melt butter or pork fat over medium-high heat and cook out beans until refried, slightly crispy on the bottom.

For the beef, heat a skillet over medium-high heat, add oil; when hot, add peppers, onions, garlic, and soften 3 minutes. Add spices, then add beef, crumble and brown, add water and lower heat to evaporate.

Combine ingredients for pico de gallo salsa.

For the quesadillas, spray pan with cooking spray, add tortilla, blister and flip. Top half with cheese and meat, add more cheese, fold over and flip and brown to crisp. Repeat.

Top quesadillas with sour cream, salsa and pickled jalapeno slices. Serve black refried beans alongside. Serve with green rice (optional).

MORE:

Green Rice

Quesadilla Casserole

2-Cheese Quesadillas with Chorizo and Hatch Chilies

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