Recipe - Bean Quesadilla

2 lg Onions; chopped
5 Cloves garlic; minced
2 tablespoon Vegetable oil
1 Poblano chile pepper; seeded
and chopped
2 lg Red bell peppers; chopped
3 tablespoon Chili powder
2 teaspoon Ground cumin
1 cn (28 oz) whole tomatoes;
undrained, chopped
2 small Zucchini; chopped
1 cn (15 oz) pinto beans;
undrained
1 cn (15 oz) black beans;
undrained
One half teaspoon Freshly ground pepper
One half cup All purpose flour
One half cup Cornmeal
1 teaspoon Baking powder
2 tablespoon Shortening
One fourth cup Cheddar cheese; shredded
2 tablespoon Fresh cilantro; minced
One half cup Milk
1 teaspoon Cumin; ground
1 One fourth teaspoon Salt; divided

Saute onion and garlic in hot oil in a large Dutch oven until tender. Add
poblano pepper and bell pepper, and saute 2 to 3 minutes. Stir in chili
powder, cumin, and oregano; cook, stirring constantly, 1 to 2 minutes. Add
Three fourths teaspoon salt, tomatoes, beans, zucchini and pepper, bring mixture to a
boil. Reduce heat and simmer 15 to 20 minutes or until zucchini is tender.
Combine flour, cornmeal, baking powder, and remaining One half teaspoon salt in
a medium bowl. Cut in shortening with a pastry blender until mixture is
crumbly. Stir in cheese and cilantro. Add milk, stirring just until
ingredients are moistened. Drop dough by heaping tablespoons into simmering
ragout. Cook 5 minutes. Cover and cook 10 to 15 more minutes or until
dumplings are done. Yield: 6 to 8 servings.

Recipe by: Southern LivingOct 1997

Posted to TNT Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on Sep 25, 1997