Sunday, April 20, 2008

Southwest quesadillas

For Sunday brunch today, I made Southwest-style quesadillas with avocado salsa. It was a pretty tasty and filling lunch, which surprised me because I didn't really put much filling into the quesadillas, but I think the black beans and whole wheat tortillas helped tame the hunger pains for a good four to five hours after eating. These are incredibly easy to make and just really good and simple. For the filling, I used roasted red peppers, corn (thawed), black beans (thoroughly rinsed), green onions, and spinach (cut very finely), with a sprinkle each of salt, pepper, and red pepper.

Southwest quesadillas filling

I had two pans going on the cook top, one a Calphalon which didn't require any grease, and the other a plain stainless steel which I learned the hard way required a spray of Pam or something similar. I usually warm the pan up first before putting the tortilla on it and then I sprinkle about a teaspoon of Cheddar cheese and then spoon the filling on there. I then sprinkle a little bit more Cheddar cheese on top of the filling, and put the other tortilla on top. After about 3-4 minutes, I flip to cook the other side.

Quesadillas cooking...

The avocado salsa is super easy. Just slice an avocado, add diced tomatoes, and sprinkle the whole thing with fresh citrus -- either lime or lemon to keep the avocado from browning -- and serve. This is definitely one of those meals that tastes wonderful warm, but it will work cold as well, maybe with a gazpacho soup? Hmmm... I think I have my next project.

southwest quesadillas

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