Ingredients
- 1 Vaso de Crema (Sour Cream)
- 1 Sobre de mezcla de sopa de Cebolla
Directions
Heat 1 tablespoon of the oil in a heavy nonstick skillet over midium-high heat.
Add the onion, garlic, and jalapeno pepper, and saute until soft about 3 minutes.
Add the mashed beans to the pan and saute, for 1 minute.
Fold in the spinach, stirring well to incorporate.
Remove the pan from the heat and allow the mixture to cool.
Season with the five spice-powder and salt and pepper.
Place 6 of the tortillas flat on a work surface and divid the bean mixture among them, spreading the filling on top of each tortilla but leaving a 1/2-inch border around the tortilla edges.
Brush the tortilla edges with beaten egg, then place a second tortilla on top, pressing down to seal.
Preheat the oven to 200F degrees.
Place a heavy skillet over medium-high heat.
Brush tops and bottoms of the tortillas with the remaining oil and cook each one in the hot skillet until light brown, about 2 minutes on each side.
Keep the finished quesadillas warm in the preheated oven until all of them are cooked.
Remove the quesadillas from the oven.
Leave whole or cut into wedges and serve immediately.
Category:Guatemalan Recipes
Category:Guatemalan Appetizers