Wednesday, November 23, 2011

Triple Decker Loaded Quesadillas

 Today is the day before Thanksgiving here in the States.  Amidst all my cooking for the big holiday tomorrow, I wanted to make the family a quick lunch and decided on quesadillas.   This time I wanted to make them a bit more substantial so I decided to load them up with some veggies not traditionally found in quesadillas and some beans.  To make the quesadilla a little more interesting I also decided make it a triple decker.   These quesadillas were a big hit with some sour cream as a dip.  I think the quesadillas will never be the same in our house again.

1package of your favorite flour tortillas
1package of shredded cheese (cheddar or Mexican blend)
1lb of lean ground meat (chicken, turkey, beef)
1 cup of grated carrots
1 cup of grated zucchini
1 small onion chopped finely
2-3 cloves of garlic grated
2-3 jalapenos or serrano chilies finely chopped
2 Tbs of of Taco seasoning
red chili flakes to taste
tsp of ground cumin
seasoning salt and pepper to taste
For the bean layer:
1 can of vegetarian refried beans (or you can mash some can beans well)
1 tsp of ground cumin
red chili flakes to taste
1tsp of taco seasoning
2Tbs of milk

1st grate your vegetables and have all your spices ready.  Next brown your ground meat in a large pan.  Then add your grated vegetables and saute for a few minutes.  Add your seasoning and mix well.  Allow to cook for 7-10 minutes.  Taste for seasoning. Turn off the stove.

To make your creamy beans, place mashed beans (or can of refried beans) in a pan with 1 tsp of cumin, 1 tsp of taco seasoning, chili flakes and 2 Tbs of milk.  Mix well until smooth.

In a large saute pan, lightly coat one
side of a tortilla and place it oil side down.  Then place a layer of cheese on top. Next put a layer of the meat mixture over the cheese.
Take a 2nd tortilla and apply a layer of the bean mixture over it.  Invert it  and place the bean side down on the meat of the first tortilla.  Apply another layer of beans on the top of the tortilla side facing up.  Then layer it with meat and cheese.  Place the 3rd tortilla on top and coat the outside with a little canola oil.  I like to assemble my quesadilla and have it cooking on medium heat while I finish layering it.  Then when I get the top placed over the quesadilla it's ready to be flipped.  Gently flip it over using a large spatula.   Allow the other side to brown and become crispy.   Cut it into wedges and serve with sour cream if desired.  Enjoy.


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