Smashed White Bean And Spinach Quesadillas With Creamy Bbq Dip - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
1 shallot, minced
1 (15 ounce) can cannellini beans, drained and rinsed
salt & pepper
handful spinach leaves, stems removed
2 cups grated sharp white cheddar cheese
20 inches tortillas
1/4 cup sour cream
2 tablespoons barbecue sauce (I like the spicy kind here)
red pepper flakes

Preparation

Heat the olive oil in a large skillet over medium heat.
Once hot, add the shallots, beans, red pepper flakes, salt & pepper and cook for about 5 minutes until the shallots are softened, stirring occasionally. Transfer mixture to a small bowl, mash with a fork or potato masher. Taste to correct seasonings.
Place one tortilla in the skillet and spread the bean mixture on only one half of the tortilla. Top with spinach, then sprinkle cheese on top. Fold the tortilla in half, press down and cook for about 1-2 minutes per side until golden brown and cheese is melted.
Transfer the tortilla to a cutting board and cut into three pieces.
Repeat with the other tortillas and remaining ingredients.
To make the dip, combine the yogurt and BBQ sauce in a bowl and stir together.
Serve warm with the dip.