Archive for January 7th, 2009

Bell Pepper Quesadillas w/ Salsa Verde

The only real difference between these and the regular quesadillas I always make is that I had a cookbook open on the counter while I was making these.  Otherwise, the recipe is pretty standard.  (Ditto the recipe for the salsa verde.)  Still, they were very tasty and came together from fridge to table in under half an hour.

Heat some veg oil in a large skillet.  While the oil is heating up, thinly slice 2 poblanos, 3 bell peppers, and 2 small onions.  Add veggies to skillet.  Season with salt, pepper, cumin, chili powder, and oregano.  Remove to a bowl.  Add 2 minced cloves of garlic (I use a garlic press) and 1 can of drained and rinsed white beans.  (The beans were not in the recipe, I added them because I like a little protein in my quesadillas.)

For the salsa verde, heat a little more oil in the same pan you used for the quesadilla filling.  Add 1 seeded & diced jalapeno, 1 diced onion, a few cloves of garlic, and 5-6 roughly chopped tomatillos (peeled and rinsed).  Don’t worry about getting a perfect dice on any of it since it’s all going in the food processor in a minute – the goal here is to soften the veggies and give them a little color.  Season them with salt & pepper while you’re at it.  Dump everything into the food processor with a big handful of cilantro and pulse several times until everything is nicely chopped and mixed together.  Chill in the fridge if you have time.

To assemble the quesadillas, spoon about 1/2 cup of the pepper & bean mixture onto a tortilla and top with monterrey jack cheese.  Fry in a skillet (more veg oil) until browned on both sides and the cheese is nice and gooey.  Serve topped with salsa verde and sour cream.

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Dylan Report: He was in a very goofy mood tonight and not much interested in eating.  Once I convinced him that there really was nothing he hadn’t eaten (and liked) before on his plate he willingly scraped off and ate most of the cheese and beans.  My son the health nut.

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