I found both these recipes in the "Cooking With Paula Deen" magazine, September/October 2009. I've made almost all the recipes from that issue that I want to. I just got the next one, so I can start on that one next!
Both these recipes were very easy to follow. My son wasn't too keen about the onions in the soup, but I chopped them up small and they werent' noticeable. He really liked both the soup and quesadillas.
BLACK BEAN SOUP
5 slices bacon, finely chopped
1/2 cup chopped onion
3 cloves garlic, minced
4 (15.25 oz) cans black beans, drained
2 (14 oz) cans chicken broth
1 tsp ground cumin
1 tsp chili powder
Garnish: sour cream, minced chives (omitted both)
In a medium Dutch oven, cook bacon over medium-high heat for 3 mintues, or until just beginning to brown. Add onion and garlic; cook for 3 to 4 minutes, or until onion is tender. Add beans, broth, cumin and chili powder. Bring to a boil; reduce heat and simmer for 30 minutes.
In the container of a blender, spoon half of the soup; process until almost smooth. Return processed mixture to Dutch oven, stirring to combine.
Garnish iwth sour cream and chives, if desired.
1 (8 oz) package shredded colby-Jack cheese blend
4 oz cream cheese, softenend
1/4 cup prepared salsa
8 (8 inch) flour tortillas
1/4 cup butter, softenend
Garnish: chopped onion, chopped tomato, chopped fresh jalepeno
In a medium bowl, combine cheese, cream cheese, and salsa. Spread mixture evenly over 4 tortillas. Cover each with remaining tortillas. Spread softened butter evenly over both sides of quesadillas.
Heat a large non-stick skillet over medium-high heat. Add 1 quesadilla, and cook for 1-2 minutes, or until golden brown. Turn quesadilla, and cook for 1-2 minutes longer, or until golden brown. Repeat procedure with remaining quesadillas.
Cut into wedges to serve.