Quesadillas work well on the barbeque. Just use plenty of cheese to bind the filling together. I also find that folding the tortilla in half helps to avoid messes as well. This is such a simple and easy dish and lends itself to endless possibilities. Let you imagination have free rein.
The photo is taken of Tulum, a Mayan temple south of Cancun, Mexico.
**Black Bean Quesadillas**
- 19 oz can black beans, drained and rinsed
- 1 tomato, chopped and drained
- 1 clove garlic, minced
- 1 sweet red pepper, roasted, peeled and chopped (You can also use bottled)
- 1 jalapeno pepper
- 1/2 cup chopped fresh cilantro
- 2 tablespoons green onion
- 2 tablespoons chopped fresh basil
- 1-1/2 cups Cheddar cheese, grated
- 1/2 cup feta cheese, crumbled
- 6 (10-inch) whole wheat tortillas
Drain and rinse beans. Combine all ingredients. Place tortillas on work surface in a single layer. Spread filling evenly over one half of each tortilla. Fold unfilled half of tortilla over filled side to form a half moon and press together lightly.
Three methods of cooking:
1) Bake in single layer on baking sheet in preheated 400F oven for 7 - 10 minutes.
2) Preheat BBQ and grill quesadillas for 2 - 3 minutes per side until lightly browned.
3) Cook for a few minutes per side in skillet that has been very lightly brushed with oil.
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