Sometimes, it’s not good to mess with a tried and true recipe but then again, you can often unveil a delicious surprise by breaking from the norm. Take this chile and lime-spiked quesadilla, for example. Here’s what you’ll need to make enough for four people.
- Hot sauce, avocado, and sour cream to serve
- Olive oil
- At least two cups of grated Monterey Jack cheese
- Half of a peeled and thinly sliced red onion
- Four to eight flour tortillas
- Pair of peeled and minced garlic cloves
- Canola oil
- A rounded teaspoon of ancho chile powder
- Kosher salt
- A teaspoon of cumin
- A ¼ cup of sliced olives
- Half of a black pepper
- A ¼ cup of drained, mild banana pepper rings
- A cup of frozen corn
- Juice (half lime)
- Half of a cored and julienned red pepper
- A large handful of baby spinach
Use a large skillet over medium-low heat to warm up a couple of tablespoons of olive oil. Add the onion and cook it until it becomes soft, stir the garlic in, and cook for about thirty seconds. Stir the spices in and add some more oil if it’s become dry. Continue to cook until fragrant and then add the red pepper and corn until soft. Turn the heat off and stir the black beans and spinach into the veggies. Squeeze the lime over everything, add the olives and banana peppers, and then use the salt for seasoning.
Spread the tortillas on a suitable surface and then spread some cheese on half of each one, followed by a ¾ cup of the veggie mix and then some spoonfuls of cheese on top. Fold the tortilla/quesadilla in half.
Using the skillet, heat up a tablespoon of the oil over medium heat. Cook the quesadillas for a couple of minutes on both sides until they become golden brown and crisp and the cheese has melted.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.
Leave a Comment