Cowpoke Quesadilla Recipe

Rinse rice under cold water until water runs mostly clear; drain.

Heat 1 tsp vegetable oil in a medium saucepan over medium heat. Add 1/4 cup finely chopped onion and 1 minced garlic clove; sauté 2–3 minutes until softened and translucent.

Stir in 1 tbsp tomato paste and cook 30 seconds to bloom the flavor.

Add rinsed rice and stir to coat with tomato-onion mixture for 1 minute.

Pour in 2 cups broth, add 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer 15 minutes.

Turn off heat and let rice rest, covered, 5–10 minutes. Fluff with a fork before serving.

Heat 1 tsp olive oil in a small skillet over medium heat. Add 1/4 cup finely diced red onion and sauté 2 minutes until softened.

Add 1 minced garlic clove and 1/2 tsp ground cumin; cook 30 seconds until fragrant.

Add 1 cup drained and rinsed black beans and stir to combine. Cook 3–4 minutes until warmed through.

Mash about one-third of the beans lightly with the back of a spoon to thicken the texture if desired.

Stir in 1 tbsp lime juice, 1/2 tsp salt, and 1 tbsp chopped cilantro (optional). Taste and adjust seasoning. Keep warm until serving.

Shred the cheddar cheese if not pre-shredded.

Heat a large nonstick skillet or griddle over medium heat. Melt 1/2 tbsp butter and swirl to coat the surface.

Place one flour tortilla in the skillet. Sprinkle about 1/2 cup shredded cheddar evenly over half the tortilla. Season lightly with a pinch of black pepper and a sprinkle of smoked paprika (optional).

Fold the tortilla in half over the cheese. Cook 2–3 minutes until the bottom is golden brown and crisp.

Brush the top of the quesadilla with a little melted butter (about 1/2 tbsp) then flip and cook another 1.5–2 minutes until the cheese is fully melted and the second side is golden.

Transfer to a cutting board and let rest 1 minute, then cut into 3 wedges. Repeat with remaining tortillas and cheese, adding butter (about 1/2 tbsp) to the pan as needed between quesadillas.

Divide rice and black beans between 4 plates.

Place a hot cheddar quesadilla on each plate alongside the beans and rice.

Add 2 tbsp sour cream and 2 tbsp salsa to each plate (adjust to taste). Garnish with chopped cilantro and a lime wedge. Squeeze lime over beans or quesadilla before eating if desired.