Quesadilla with Smoky Black Bean Spread and Salsa

• Black Bean-Smoked Chile Dip, about 1/3 cup per tortilla
• 2 corn tortillas
• Vegetable oil
• Grated Monterey Jack, queso fresco, or goat cheese
• Coarsely chopped cilantro
• Pico de Gallo
• Diced serrano chile

1. Spread the bean dip on a tortilla and place it in a lightly oiled skillet over low heat.
2. Scatter the cheese and cilantro over the beans and add a spoonful of salsa and diced chiles.
3. Top with a second tortilla.
4. Flip it over and warm the second side.
5. When heated through, slide the quesadilla to a plate and cut into wedges.
6. Quesadilla with Roasted Pepper Strips (Rajas):
7. The Roasted Pepper Strips and Onions make a soft, succulent filling for quesadillas.
8. Spread 1/2 cup or more over the bottom tortilla; add a little grated cheese or a few dabs of sour cream if you wish and chopped cilantro.
9. Either fold it in half or cover with a second tortilla, flip the whole thing over, and cook on the second side.
10. Cut into wedges and serve with a pile of pickled vegetables.
11. Whole-Wheat Quesadilla with Monterey Jack and Cilantro Salsa:
12. If you can find whole-wheat tortillas, use them here.
13. Set a tortilla on a heavy, ungreased skillet over medium heat.
14. Grate Jack cheese generously over the top.
15. When the cheese has melted, drizzle with Cilantro Salsa, then fold the tortilla in half and serve with a plate of sliced serrano chiles or Pico de Gallo.

black beansmoked, corn tortillas, vegetable oil, queso fresco, cilantro, serrano chile

Taken from www.cookstr.com/recipes/quesadilla-with-smoky-black-bean-spread-and-salsa (may not work)