Quesadilla with Garden Veggies
I love Mexican food and quesadillas are one of my staples in life. I learned last year in Mexico that a true quesadilla always has Chihuahua cheese in it, which is now available in the Mexican section at Whole Foods. So, last night I made what I thought was one of the best quesadilla creations of all time, pretty simple too. It's all about the saute!
Whole Wheat Tortillas
Chihuahua Cheese
One Small Onion (mild from the garden)
Hot peppers (I used 3 Zimbabwe Bird)
Kale or Collards (I actually used Kohlrabi greens)
Black Beans
First, saute the chopped onion, the chopped greens and the hot peppers with about a table spoon of butter or olive oil. Put a lid on it to help steam the greens. Start the tortillas in a skillet with the cheese, a little butter on the skillet. Allow the cheese to start melting and add the strained black beans. Then, when the saute is ready, add all that with some more cheese. Put another tortilla on top, allow it all to melt together and then flip. I like my tortillas browned but not blackened which can quickly happen on our cast iron skillet. Add salsa and sour cream to taste. Enjoy!
Whole Wheat Tortillas
Chihuahua Cheese
One Small Onion (mild from the garden)
Hot peppers (I used 3 Zimbabwe Bird)
Kale or Collards (I actually used Kohlrabi greens)
Black Beans
First, saute the chopped onion, the chopped greens and the hot peppers with about a table spoon of butter or olive oil. Put a lid on it to help steam the greens. Start the tortillas in a skillet with the cheese, a little butter on the skillet. Allow the cheese to start melting and add the strained black beans. Then, when the saute is ready, add all that with some more cheese. Put another tortilla on top, allow it all to melt together and then flip. I like my tortillas browned but not blackened which can quickly happen on our cast iron skillet. Add salsa and sour cream to taste. Enjoy!
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