You may also like
Categories:
sour cream cucumber tomato clove garlic scallion salt extra-virgin olive oil black beans freshly ground black pepper flour tortillas pepper
Viewed: 85 - Published at: 9 years agoIngredients
- 1/2 cup sour cream
- 1 English cucumber, roughly chopped (about 8 ounces)
- 1 medium ripe tomato, roughly chopped
- 1 small clove garlic, grated
- 1 scallion, thinly sliced, white and green parts separated
- Fine salt
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- One 15-ounce can black beans, rinsed
- Freshly ground black pepper
- Four 8-inch flour tortillas
- 1 cup shredded pepper Jack cheese (about 3 ounces)
Method
- Position a rack about 4 inches from the broiler heat source, and preheat.
- Blend 1/2 cup ice water mixed with ice cubes, 1/4 cup of the sour cream, cucumber, tomato, garlic, scallion whites and 1/2 teaspoon salt in a blender until completely smooth.
- Remove the small cap on the lid, and slowly drizzle in 1/4 cup of the oil while the blender is running.
- Season with additional salt if needed.
- Place the soup in the freezer while you prepare the quesadillas.
- Place the black beans and a pinch of pepper in a medium bowl, and roughly mash with the back of a fork.
- Place 2 of the tortillas on a baking sheet with no overlap.
- Brush the tops with some of the remaining olive oil, then flip so the oiled side is directly on the baking sheet.
- Divide the mashed beans between the 2 tortillas, and spread the mixture evenly with a fork or your fingers, leaving a 1/2-inch border around the edge.
- Sprinkle the cheese evenly on top of the beans.
- Top with the remaining 2 tortillas, and brush the tops with the remaining oil.
- Place the quesadillas under the broiler, and cook until the top tortillas are crisp and lightly golden brown, about 1 minute.
- Flip the quesadillas with a spatula, and cook until the cheese is completely melted and the tortillas are crisp and lightly golden brown, about 1 more minute.
- Cut each into 6 wedges.
- To serve, ladle (or pour directly from the blender carafe) the soup into 4 chilled bowls.
- Drizzle with olive oil, add several grinds of pepper and sprinkle with some of the sliced green scallions.
- Serve 3 quesadilla wedges on the side of each bowl of soup, along with a dollop of the remaining 1/4 cup sour cream.
