Refried Bean And Hot Pepper Jack Quesadillas With Pickled Onion

Directions

1. In heavy skillet heat 2 Tbsp. oil over moderately-high heat till warm but not smoking and saute/fry minced onion with salt to taste till softened and golden brown. Add in cumin and cook, stirring, 1 minute. Add in beans and water and cook, stirring and mashing, till beans are warm and coarsely mashed, about 5 min. Season bean mix with salt and pepper.
2. Put 2 tortillas on a baking sheet and brush with some remaining oil. Turn tortillas over and top each with half of bean mix and 1/3 c. Monterey Jack, spreading proportionately. Cover with remaining 2 tortillas and brush tops of quesadillas with remaining oil.
3. In a large saute/fry pan, over medium heat, cook quesadillas till golden on each side. When complete, top the quesadillas with the remaining bit of cheese. Transfer quesadillas to a cutting board and cut into wedges. Top wedges with pickled onion and coriander sprigs.
4. For the Pickled Onion: In a small saucepan simmer ingredients for 2 min and transfer to a bowl. Refrigerateonion, covered.