Launch meat.
Step away from your typical lunch of a turkey sandwich. This quesdailla is just as fast to make.
Here's what you need for 1:
2 tortillas
1/2 cup of rinsed and drained canned black beans
1/4 cup of shredded cheese, I used colby jack
1 teaspoon of unsalted butter
1/3 of a large red pepper or 1/2 of a small one, sliced
1 teaspoon of sour cream
salt and pepper to taste
hot sauce, if desired
Rinse and drain a can of black beans. You will only need a 1/2 for this recipe, so store the rest in the fridge.
Take out a half cup onto a plate or cutting board.
Use a muddler or a fork to smash the beans (this way they won't fall out of the quesadilla!). Salt and pepper to taste.
Take 1 tortilla (homemade or store bought, either will work).
Use your fingers or the back of a spoon to evenly spread the bean paste.
Top with 1/4 cup of shredded cheese (I used colby jack, but any melty cheese will do).
Top with second tortilla.
Heat up a skillet on medium high with 1 teaspoon of unsalted butter.
Once the butter is melted, add quesadilla to the pan.
I topped the quesadilla off with a bacon press to make it nice and flat.
While the quesadilla is cooking, take out a red pepper.
Take 1/2 to 1/3 of the pepper and de-seed.
Thinly slice.
Place well cooked quesadilla on a plate.
Cook peppers in same pan where quesadilla once resided. Add a bit of salt, pepper and olive oil.
Once cooked to taste, top quesdailla with them.
Add a teaspoon or so of sour cream.
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