El Restaurante Mexicano
Spring 2002
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Cactus Jack Quesadilla with Black Bean Relish | |||
| The quesadilla: | |||
| 1 | 10-in. flour tortilla | ||
| 1/8 | c. Monterey Jack cheese, shredded | ||
| 1/4 | c. spinach, chopped | ||
| 1/4 | c. cactus | ||
| Salt and pepper, to taste | |||
| Black bean relish | |||
Recipe and photo from Rusty Cornett, Boca Rica Restaurant, Boca Grande, Fla.
| 1/4 | c. black beans, cooked | ||
| 1/4 | c. tomato, diced | ||
| 2 | T. cilantro, chopped | ||
| 2 | T. onion, diced | ||
| 1 | t. salt | ||
| Juice of 1/2 lemon | |||
| Pinch of cumin, chili powder and paprika | |||
| Mix all ingredients in a bowl. Serve with quesadillas.
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