Friday, November 16, 2012

Veggie Quesadilla Super Simple Super Tasty

I love quesadillas! 
I have tried so many different combos Chicken Club, Bbq Chicken , cheese and green onion, steak, shredded pork, and don't laugh I have even made a hot dog one.  It was pretty good so don't knock it till you try it. 
Last week while perusing one of my go to recipe sites I stumbled across a recipe for Black Bean and Corn Quesadillas and thought hay I've never had just a veggie one and this one looks like a good start.  When I looked at the original recipe I thought that maybe just a little plain and I may just have to give it a little bit more omph. Of course we were out of corn so I could not get to making it right away. 
Yesterday was grocery day and corn was on the top of the list.    When I walked over to the freezer section sitting right next to the bag of corn I wanted was Birds Eye " The Ultimate Southwest Blend" with sweet corn, black beans, mild poblano chilies, red pepper and roasted onions. BINGO! and It was on sale no less! It was a sign not only was this mix going to help jazz it up but it was going to be super simple.
When lunch rolled around today I was really excited to whip one up.  It was so good warm and melty with a crisp tortilla, a tiny bit sweet form the corn, the poblanos added a touch of smokiness not really much heat, the onion and red pepper played together well and the black beans rounded it out to make it filling. 
I truly guessed at the proper measurements because I love to stuff mine until the filling starts to fall out if you think your could use a little bit more or if you have larger tortillas add as much more and you would like

Veggie Quesadilla

2 flour tortillas, soft taco size roughly 6 to 6.5 inches
2 TBL shredded cheddar cheese divided
2 TBL shredded Monterrey Jack cheese divided
1/4 c Ultimate Southwest Blend veggie mix
salsa and sour cream and guacamole to serve with.

1.Place the veggie mix in a small microwaveable dish and warm on high 45 sec to 1 min until defrosted. 
2. Heat a dry pan over med high heat
3. lie first tortilla down sprinkle with 1tbl each cheddar and Monterrey jack,with in an 1/2 in of the edges so there is not much over melt. next even distribute the veggies on top of the cheese, then sprinkle the remaining cheese over the veggies and lay the other tortilla on top of it all. 
4. using a spatula carefully lift the side to peak at the underside checking to see if it is light brown.  3-5 min depending on your heat source.
5 once the first side is done slide the spatula as far under as you can go and quickly flip the whole thing over. *
6. Heat on the other side 3-5 min until light brown.  This side may go quicker so check sooner than the previous side.
7 remove from pan to cutting board cut in half turn and cut in half again making 4 triangles.
8. serve warm with favorite toppings.

If you are defiantly achen for some bacon or any meat try with diced or shredded cooked chicken.

Also note I did not use any oil or butter in my pan to crisp up the tortilla a dry pan works great and I saved you 20 calories your welcome ;)

*If you are not sure you can do it with out loosing the filling try placing your finger in the middle of the top tortilla and pulling away quickly before dropping it in.  If that is still to scary try sliding the whole quesadilla out of the pan on to a plate then turn the pan over the plate and flip the plate upside down.