Sunday, January 15, 2012

Eats: Ultimate Quesadillas.

Until you've had my quesadilla, let me tell you, you have not tasted a quesadilla yet. Gooey, delicious, savory and full of bright flavors, my quesadilla is nothing like those sad flimsy disks yanked out of the microwave. No, mam. Served with a big old dollop of sour cream, cilantro or salsa (or all three mixed together...did I just blow your mind?) this will become a weeknight staple, like it has in my casa. Keep reading to check out the full recipe. File as addicting

  • 2 flour tortillas 
  • 1/2 can of black beans (I'll usually just heat up the whole can and save the other half in the fridge for another meal)
  • 1/4 of red onion, sliced 
  • 1/2 red bell pepper, sliced into strips
  • Salt and pepper
  • Olive or canola oil
  • Handfull of grated sharp cheddar cheese (or Monterey Jack if you're feeling less zingy)
  • Any sliced chicken, steak or pork from another meal (I love it with some roasted chicken pieces)
  • Few sprigs of cilantro, sour cream or salsa for dipping

  • Heat up the black beans in a small pot on low heat, covered. 
  • While the black beans are cooking, slice up the peppers and onions.
  • Throw the onion and pepper mixture in a medium hot pan (large enough for your quesadilla in a minute) with a enough oil to coat the bottom of the pan. Sprinkle with some salt and pepper and saute them until they're a little burnt on the edges (which is how I like em)
  • While the onions and peppers are sautéing, grate your cheese and get together any meat you want to put in the quesadilla.
  • When the black beans are heated up, set aside about half of the liquid and crush the remaining beans with a fork. Add the liquid back to the crushed beans to form a thick bean paste. 
  • Don't forget to remove the onions and peppers from the heat! And lower it just a touch while you assemble the quesadilla. Wipe down the pan with a paper towel.
  • Assemble the quesadilla on a plate- first the black bean paste, then the peppers and onions, meat and finally the cheese.
  • Pour a touch of oil into the pan, and slide that quesadilla on in.
  • Saute on both sides on medium low heat until the cheese is melted and it smells too good to bear. Serve with your favorite condiments and enjoy! 

[Image via: Charleston Mag, recipe via my brain]

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