Quesadillas are a lunch-time staple in my house. Super easy, super fast, and vegetarian = always a good meal for a quick lunch break. Because we love quesadillas, I’m really surprised that it took me so long to try the Quesadillas (pg. 134) in “Plenty.” Today I finally did and it was very good – better than most of the quickie-cheese-and-pepper ones I usually make at lunch 😉
This recipe was a bit more complex than the quesadillas I usually make (not too surprising). First, there was the black bean paste, which required the food processor. It turned out great, though, and was way better than putting whole beans on the tortillas. Plus, the seasoning was good!
Then the salsa filling: all kinds of yummy ingredients, including avocado. Now, avocados are hit-or-miss up here in Alaska. Sometimes they’re great, sometimes they’re terrible…and it seems you can never tell no matter how many you squeeze in the store. his one was great! Phew! The good avocado and vine-ripe tomato really added to the good flavor. Not to mention, fresh cilantro!
Once the filling was complete it was time to put it all together. Chef used corn tortillas, but I only had flour. I think that was a fine substitution, though. Plus, they’re bigger 😉 Black bean paste first, then cheese (we use a Mexican blend, which was different than Chef’s plain cheddar), the salsa, and some sliced jalepenos.
Grill it up and done! MMMM! Delicioso! 5 stars. Or should I say cinco estrellas! (Mine, R; Chef’s, L, pg. 135)