Tuesday, September 14, 2010

Tomatoe & Portabello Quesadillas

This is a great way to pack veggies into a classic Mexican favorite. I love making quesadillas because you can add different combinations of veggies and meat and create different flavors so you never get tired them.

In this rendition, I filled two layers of wheat tortillas with fresh diced tomatoes, sliced portabellos, black beans, corn and shredded cheese. Add salt, pepper and others seasoning to taste. When creating this version with two large tortillas, I like to bake the quesadilla. Baking is a little different than the traditional way of making a quesadilla, but I find it to be more convenient. I bake my quesadillas in a frying pan, this tends to cook the bottom more, so I always place the pan on the top rack so the top will get enough heat.

First, lay one tortilla into a greased frying pan, top with a layer of shredded cheese, then add other ingredients, top with another layer of shredded cheeses, cover with a second tortilla. Insert the frying pan into a preheated oven at 375 degrees. Bake for 12-15 minutes. The oven will cook the quesadilla throughout and you don't have to worry about flipping it over.

Photo: Quessadilla topped with avocado slices, sour cream and fresh diced tomatoes.

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