Uno Mas Quesadillas
3/4 C. seeded and finely chopped plum tomatoes
1/8 t. kosher salt
1/3 C. cooked black beans, rinsed and drained
1/4 C. picante sauce
1 T. finely chopped parsley
1 T. finely chopped red onion
2 t. lime juice
1 t. dried oregano
1/2 t. minced fresh garlic
8 flour tortillas (6 inches in diameter), divided
3/4 C. shredded pepperjack cheese
1/4 C. thinly sliced green onions
Freshly ground black pepper to taste
3 T. vegetable oil
In a strainer set over a bowl, place the tomatoes and sprinkle with the kosher salt; let sit. In a medium bowl, mix together the black beans, picante sauce, parsley, red onion, lime juice, oregano and garlic. Add the tomatoes and stir until incorporated. Refrigerate until ready to use.
Place four tortillas on a work surface. Sprinkle each with about 2 tablespoons of cheese or more as desired. Top each with 1 tablespoon of the green onion slices. Season with black pepper. Cover each with the remaining tortillas and gently press down.
In a large skillet, heat the vegetable oil over medium heat. When hot, add the quesadillas to the skillet and cook until crispy golden brown, about 2 minutes on each side. Remove and transfer to a paper towel-lined plate to drain and cool slightly. Cut each into 8 wedges.
Top the wedges with the salsa or serve it on the side.
Makes 32 pieces.