Deborah Dana

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Deborah Dana

Banana and Bean Quesadilla

Name: Banana and Bean Quesadilla
Prep time: 20 min
Cook time: 20 min
Yield: 8
Cuisine: Mexicana
Ingredients: 2 cups cornmeal; 1 1/2 cups Water; 1/2 tablespoons salt; 2 plantains, mature; 1 cup refried bean; mole sauce, To accompany; vegetal oil, to fry

20 mins

Low

3.5

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Deborah Dana

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The homemade quesadillas are delicious and this new combination of plantain and beans will be spectacular. Mole sauce is a good accompaniment.

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Ingredients

8 portions

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2 cups cornmeal
1 1/2 cups Water
1/2 tablespoons salt
2 plantains, mature
1 cup refried bean
mole sauce, To accompany
vegetal oil, to fry

Preparation

Bake the male banana at 250 degrees centigrade for 15 minutes inside aluminum foil. Remove from the oven, remove its shell and mash it with a fork.

In a deep bowl combine corn flour, salt and water. Knead until you feel a smooth and smooth texture.

Cut two plastics that cover the inside of the tortilla making machine, place a ball of dough of approximately 50 grams and flatten it to make it thin.

Fill each quesadilla with 1 tablespoon of banana puree and 1 tablespoon of beans. Fold the quesadilla over the filling and bring the edges together.

In a pan heat the oil to fry for 5 minutes over high heat.

Fry each quesadilla until golden brown and remove from the oil. Dry with paper towels to remove excess grease.