Lamb and Black Bean Quesadillas
pounds boneless leg of lamb, trimmed and cut into bite-sized strips
15 ounce can black beans, rinsed and drained
11 1/2 ounce can mango nectar
medium red sweet peppers and/or Anaheim peppers, stemmed, seeded, and sliced
small onion, sliced
cloves garlic, peeled
cup dry white wine
teaspoon ground cumin
tablespoons tomato paste
large mango, seeded, peeled, and sliced
ounces reduced-fat Colby and Monterrey Jack cheese, shredded
8 inches light flour tortillas
Jalapeno pepper jelly
- 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.
- 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.
- 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