Perfect appetizer conversation starters, BBQ Moink Balls are meatballs wrapped bacon then grilled. They are easy to make for parties, super tasty and fun.
Black Bean and Salsa Quesadillas
Quesadillas are perfect as both appetizers and main courses. Black bean and salsa quesadillas have enough protein to fill you up for dinner, but are also perfect for snacking before a big game.
If you’re taking the quesadillas on the road with you, they’re easy to prepare ahead of time. Simply make them as directed, then separate with wax paper. You can also store them in a cake holder, for easy transport.
Serve the quesadillas with your favorite toppings, like guacamole, sour cream, shredded cheese, and additional salsa.
1 (16-ounce) can black beans, rinsed and drained
1 large jalapeno pepper, chopped and seeded
1 clove garlic, minced
1 teaspoon salt
1/2 cup chicken broth
1 tablespoon olive oil
8 large flour tortillas
2 cups shredded cheddar cheese
1 cup salsa
3 tablespoons chopped fresh cilantro
Place the black beans, jalapeno, garlic, salt, and cilantro in a food processor. While running, slowly add the chicken broth to make a smooth puree.
Brush the olive oil on the bottom side of one tortilla. Spread 1/8 of the black bean puree on the tortilla. Sprinkle with 3/4 cup cheese, then spread with an additional 1/8 of the black bean puree.
Spoon 1/4 cup of salsa on top of the cheese and cover with the top tortilla. Brush with olive oil. Repeat with remaining ingredients.
Preheat a grill to medium heat or 350 degrees F (175 degrees C).
Place the quesadillas on the grill two at a time, unless your grill is very large. Grill for 3 to 4 minutes, then give a quarter turn. Cook for 2 additional minutes, then flip the tortilla over.
Cook for 2 minutes on the other side, then give a quarter turn. Check to see if the cheese has melted.
Let stand for 3 to 4 minutes before cutting into 8 wedges.