Popular
Latest From the Show
Rachael's Ground Beef Stuffed Quesadillas and Refried Black Beans
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
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
Yield
Serves: 4-6
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).