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Lamb and Black Bean Quesadillas

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  • Makes: 10 servings
  • Serving Size: 2 quarters per serving
  • Prep: 45 mins
  • Cook: 9 hrs on low or 4 1/2 hours on high
  • Grill: 2 mins

Lamb and Black Bean Quesadillas

Directions

  1. In a 3 1/2- or 4-quart slow cooker stir together meat strips, black beans, mango nectar, sweet peppers or Anaheim peppers, onion, garlic cloves, water, wine, salt, and cumin. Cover and cook on low-heat setting for 9 to 10 hours or on high heat setting for 4 1/2 to 5 hours or until lamb is tender; drain. Stir tomato paste into lamb mixture.
  2. For each quesadilla, spread 1 cup meat mixture, a few mango slices, and 1/3 cup cheese over 5 of the tortillas. Top with remaining tortillas. Place on an uncovered grill directly over medium heat about 2 minutes until golden and cheese is melted, carefully turning once. Or in a 12-inch non-stick skillet or on a griddle cook quesadillas, one at a time, over medium heat for 2 to 3 minutes or until lightly browned, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degrees F oven. Repeat with remaining quesadillas, adding additional oil as needed.
  3. To serve, quarter quesadillas and serve with jalapeno jelly and salsa.

From the Test Kitchen

Alternate serving suggestion:

Serve meat mixture in flour tortillas topped with cheese, mango slices, jalapeno jelly, and sprinkle with cilantro.

Nutrition Facts (Lamb and Black Bean Quesadillas)

  • Per serving:
  • 348 kcal cal.,
  • 10 g fat
  • (4 g sat. fat,
  • 60 mg chol.,
  • 584 mg sodium,
  • 39 g carb.,
  • 4 g fiber,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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