Food recipes
Onion Thinly Quesadillas
Onion Thinly Quesadillas
Ingredients:
½ small onion, thinly sliced
½ medium bell pepper of any color, thinly sliced
1 cup cooked black beans
1 cup Chickpea Cheese ()
4 large flour tortillas
Directions:
To make the salsa:
Preheat the oven to 350°F and line a baking sheet with nonstick foil or parchment
paper.
Place the head of garlic on a small piece of foil and drizzle with 1 teaspoon of the
oil. Wrap tightly and place on the prepared baking sheet. Place the tomatillos, onion,
and chile pepper cut side up on the prepared baking sheet. Drizzle with remaining 1
tablespoon oil and sprinkle with the salt and pepper. Roast for 30 to 40 minutes until
vegetables are soft.
Transfer the roasted vegetables to a food processor or blender. Squeeze the roasted
garlic out of the skins and add to the vegetables. Add the stock and process until
smooth. Transfer to a bowl. Stir in the cilantro and serve warm or cold.
To prepare the quesadillas:
Warm a large dry skillet or saucepan (preferably cast iron) over medium heat. Add the
onion and bell pepper and sauté for 2 to 3 minutes until they begin to become
translucent. Set aside.
Spoon ¼ cup of Chickpea Cheese into the center of each tortilla then spread evenly,
leaving an inch around the edge.
Warm a separate large skillet over medium heat. Place 1 tortilla, cheese side up,
onto the hot pan. Spoon ¼ cup black beans and ¼ of the onion mixture onto one side of
the tortilla. Fold the tortilla in half. Cook until slightly crispy on the bottom, then flip
and cook the other side until crispy and the cheese is melted. Repeat with the
remaining tortillas and fillings. Cut each quesadilla in half and serve topped with 2
tablespoons of Roasted Tomatillo Salsa.
Cook’s Tip: Wherever fresh chile peppers are called for, you can greatly reduce the amount of heat they
contribute to your dish by removing and discarding their seeds and membranes. If you like it hot, go
ahead and use them.
Per quesadilla (with salsa): 348 Calories | 11 g Protein | 11 g Total fat | 1 g Saturated fat | 5 g Monounsaturated
fat | 52 g Carbohydrates | 8 g Fiber | 7 g Sugar | 94 mg Calcium | 4 mg Iron | 569 mg Sodium
Ingredients:
½ small onion, thinly sliced
½ medium bell pepper of any color, thinly sliced
1 cup cooked black beans
1 cup Chickpea Cheese ()
4 large flour tortillas
Directions:
To make the salsa:
Preheat the oven to 350°F and line a baking sheet with nonstick foil or parchment
paper.
Place the head of garlic on a small piece of foil and drizzle with 1 teaspoon of the
oil. Wrap tightly and place on the prepared baking sheet. Place the tomatillos, onion,
and chile pepper cut side up on the prepared baking sheet. Drizzle with remaining 1
tablespoon oil and sprinkle with the salt and pepper. Roast for 30 to 40 minutes until
vegetables are soft.
Transfer the roasted vegetables to a food processor or blender. Squeeze the roasted
garlic out of the skins and add to the vegetables. Add the stock and process until
smooth. Transfer to a bowl. Stir in the cilantro and serve warm or cold.
To prepare the quesadillas:
Warm a large dry skillet or saucepan (preferably cast iron) over medium heat. Add the
onion and bell pepper and sauté for 2 to 3 minutes until they begin to become
translucent. Set aside.
Spoon ¼ cup of Chickpea Cheese into the center of each tortilla then spread evenly,
leaving an inch around the edge.
Warm a separate large skillet over medium heat. Place 1 tortilla, cheese side up,
onto the hot pan. Spoon ¼ cup black beans and ¼ of the onion mixture onto one side of
the tortilla. Fold the tortilla in half. Cook until slightly crispy on the bottom, then flip
and cook the other side until crispy and the cheese is melted. Repeat with the
remaining tortillas and fillings. Cut each quesadilla in half and serve topped with 2
tablespoons of Roasted Tomatillo Salsa.
Cook’s Tip: Wherever fresh chile peppers are called for, you can greatly reduce the amount of heat they
contribute to your dish by removing and discarding their seeds and membranes. If you like it hot, go
ahead and use them.
Per quesadilla (with salsa): 348 Calories | 11 g Protein | 11 g Total fat | 1 g Saturated fat | 5 g Monounsaturated
fat | 52 g Carbohydrates | 8 g Fiber | 7 g Sugar | 94 mg Calcium | 4 mg Iron | 569 mg Sodium
Printed from https://recipe.bluelayer.org/recipe/74008/onion-thinly-quesadillas