Quesadilla is one of the popular Mexican dishes that is loved all over the world. It is made with different filling ingredients including cheese, stuffed in between two tortilla shells, toasted, and then sliced into wedges. Stuffing and cooking corn tortillas were already popular among the Aztec people. In the 16th Century, Spanish settlers brought sheep, lambs, and cows with them, thus introducing cheese and other dairy products to the locals. The locals then began stuffing their corn tortillas with cheese. As a result, the quesadilla or “little cheese thing” was born.
Today we are making the ultimate vegetarian quesadilla. Instead of using mined or diced meat, this recipe uses mushrooms and red kidney beans. The filling is made with tasty sautéed vegetables, fresh spinach leaves, and gooey cheese mix. The quesadilla is grilled in a non-stick pan until crusty and toasty on the outside. This dish is an amazingly healthy, quite filling, and extraordinarily delicious alternative to a meat-filled quesadilla.
This recipe takes about 25 minutes to make. Serves 4.
• 3 tbsp butter
• ½ cup of sliced onions
• 2 garlic cloves, minced
• ½ tsp salt
• ½ cup of sliced mushrooms
• 1 (16-ounce) can of red kidney beans, drained and mashed
• 1 cup of frozen corn
• ½ cup of salsa
• 4 tortilla shells
• 1 ½ cups of shredded cheese mix, divided into 4 portions
• ½ cup of spinach leaves
Melt a knob of butter in a non-stick pan over medium-high heat.
Add onions and garlic, then sauté for 2 minutes.
Season with salt and stir.
Add mushrooms, then sauté for 1 minute.
Add kidney beans, corn, and salsa.
Stir-fry for 2 minutes,
Turn the heat off then transfer the quesadilla filling to a bowl.
Clean the non-stick pan using a paper towel.
Melt a knob of butter in the pan over medium-high heat.
Put a tortilla in the pan, then spread a portion of the cheese mix on top.
Spoon half of the quesadilla filling on top the cheese, then spread half of the spinach leaves on top.
Sprinkle with another portion of the cheese mix on top, then cover with a tortilla shell.
Lightly press the tortilla shell so it sticks to the filling.
Cook for 2 to 3 minutes, then flip the quesadilla.
Cook the other side for another 2 to 3 minutes.
Transfer the quesadilla to a plate.
Repeat the steps using the remaining ingredients.
Slice each quesadilla into 4 to 6 wedges using a sharp knife or a pizza cutter.
Ideas And Tips:
You can substitute butter with olive oil.
Aside from red kidney beans, you can use cannellini, pinto or black beans.
For the cheese mix, you can use mozzarella cheese, Monterey jack, Colby jack, Swiss cheese, Asiago cheese or sharp cheddar.
You can serve the quesadilla with Greek yogurt, sour cream, guacamole or salsa.
images – https://www.youtube.com/watch?v=tvtXoG_Re7s
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