Spinach Quesadillas
In a skillet, saute onions and pepper in a little olive oil; off heat, add spinach, seasoning and cheese, and mix (if desired, mix in a double boiler so it won’t stick). Brush griddle with a little margarine (see note) and place flour tortillas on griddle to heat.
Place spinach filling in half of tortillas, cover each with another and cut into wedges.
Note: Iron griddle can be set on grill for outdoor cooking.
Makes 10 whole quesadillas, about 20 servings; cut into quarters for 40 portions.
(Source: Don Strange, Texas, Inc., catering company, San Antonio, Texas.)
Charro Beans
(Cooking time 4 or more hours)
Soak beans overnight. Rinse in colander. Cook in stock pot 3/4 full of water over medium heat with half the chopped onions, garlic, salt and a few shakes of pepper. Periodically add water as it boils down. After about 2 hours, add more of the onions and about half the jalapeno peppers. Also add whole onion. After about 1/2 hour, cook the bacon slightly (it should still be a little soft).
Add the bacon and its grease to the beans. After about another half hour, add the tomatoes. Add more jalapenos if desired. Keep cooking over low heat for about 1 hour until tomatoes add a reddish hue to the broth. It should be a thick soup, with beans still whole but very soft and flavorful. Add cilantro leaves near serving time.
Serve in cups or small bowls, with spoons. Great the next day.
Makes enough servings for a large gathering.
(Source: Tony Vindell, winner of Frijolympics at annual Sombrero Fest, Brownsville.)
