We love quesadilla at our home. Our favorite is a vegetarian version with a whole-wheat or a multi-grain tortilla filled with spanish rice, black bean salsa and lots of mexican cheese and heated just until the cheese is bubbly! Melted cheese helps seal the quesadilla making it a perfect finger food. So yummy and so quick to put together too!
We serve quesadilla with side of guacamole and pico de gallo salsa.
3C cooked spanish rice
Heat a cast iron or non-stick pan over medium high heat.
Place a tortilla on skillet and heat until slightly browned on both sides.
Lower the heat to low-medium. Sprinkle cheese over the tortilla. Add 1Tbsp black bean salsa and 1Tbsp rice (or more as you get more comfortable) and spread evenly over the tortilla. Sprinkle another layer of cheese and cover the skillet with a lid or a plate for just a couple of minutes (2-3) until the cheese melts.
We serve quesadilla with side of guacamole and pico de gallo salsa.
If you are low on time to put dinner on table, you can always skip the spanish rice and use some left-over white rice for filling. Just reheat the leftover white rice in microwave and mix with a dash of oil or butter, lime juice, salt and finely chopped cilantro for a quick cilantro rice instead of spanish rice.
If it's one of those days you have an hour extra to prep for dinner, by all means, engage your fancy - you can always add more sides or condiments for a round mexican meal such as some home-made pico-de-gallo salsa or a quick guacamole or some extra yummy sauteed shrimps coated with mexican spice blends...
Or just keep it simple with the quesadilla and store bought salsa to dunk them into. Either way, I can assure you a quick and wonderful meal on the table which kids and adults alike would enjoy.
Serves 4
Spanish rice: Recipe and instructions are here
Ingredients:
4 multi-grain or whole wheat tortilla 3C cooked spanish rice
1 can black beans - rinsed
1 tomato - seeded and very finely chopped
2 green onions - finely chopped
1 tomato - seeded and very finely chopped
2 green onions - finely chopped
Quarter of a big red onion - finely chopped
1 Tbsp minced cilantro
monterey jack cheese or your favorite mexican cheese blend
salt
1 Tbsp minced cilantro
monterey jack cheese or your favorite mexican cheese blend
salt
Prepare black bean salsa: Mix black beans, onions, tomato, cilantro and salt. Mix well and set aside.
Heat a cast iron or non-stick pan over medium high heat.
Place a tortilla on skillet and heat until slightly browned on both sides.
Lower the heat to low-medium. Sprinkle cheese over the tortilla. Add 1Tbsp black bean salsa and 1Tbsp rice (or more as you get more comfortable) and spread evenly over the tortilla. Sprinkle another layer of cheese and cover the skillet with a lid or a plate for just a couple of minutes (2-3) until the cheese melts.
Remove the cover, flip the tortilla carefully in half using a spatula while still on the skillet. Cover the pan and let cook for a minute more.
Remove from heat. Using a sharp knife split the quesadilla in half.
Serve with salsa and guacamole. Serve any remaining spanish rice on the side.
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