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|
|
-- BLACK BEAN SOUP --
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|
5
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slices
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bacon, finely chopped
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|
1/2
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cup
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chopped onion
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|
3
|
|
garlic cloves, minced
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|
4
|
cans
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(15 1/4 oz each) black beans, drained
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|
2
|
cans
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(14 oz each) chicken broth
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1
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tsp
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ground cumin
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1
|
tsp
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chili powder
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|
|
|
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Garnish: sour cream, minced chives
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|
|
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-- CHEESE QUESADILLAS --
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1
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pkg
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(8 oz) shredded Colby-Jack cheese blend
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|
4
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oz
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cream cheese, softened
|
|
1/4
|
cup
|
prepared salsa
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|
8
|
|
(8") flour tortillas
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|
1/4
|
cup
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butter, softened
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|
|
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Garnish: chopped onion, chopped tomato, chopped fresh jalapeño
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|
|
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1
|
BLACK BEAN SOUP: In a medium Dutch oven, cook bacon over medium-high heat for 3 minutes, or until just beginning to brown. Add onion and garlic. Cook for 3 to 4 minutes, or until onion is tender.
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|
2
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Add beans, broth, cumin, and chili powder. Bring to a boil. Reduce heat, and simmer for 30 minutes.
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|
3
|
In the container of a blender, spoon half of soup. Process until almost smooth. Return processed mixture to the Dutch oven, stirring to combine. Garnish with sour cream and chives, if desired. Serve immediately.
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|
4
|
CHEESE QUESADILLAS: In a medium bowl, combine cheese, cream cheese, and salsa. Spread mixture evenly over 4 tortillas. Cover each with remaining tortillas. Spread softened butter evenly over both sides of quesadillas.
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5
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Heat a large non-stick skillet over medium-high heat. Add 1 quesadilla, and cook for 1 to 2 minutes, or until golden brown. Turn quesadilla, and cook for 1 to 2 minutes longer, or until golden brown. Repeat procedure with remaining quesadillas. Cut into wedges to serve. Garnish with onion, tomato, and jalapeño, if desired.
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