Actually, we are not particularly fond of Mexican food. We cook fajitas now and then, as they are quick to prepare and we both love guacamole or avocados in general, but otherwise Mexican dishes are usually too heavy, too greasy and too heavy on meat.
Of course, we’ve never been to Mexico and if the local specialties should be quite different to what we usually get served as Mexican food here in Switzerland, please forgive us this opinion.
Anyway, while browsing through our cookbook “Plenty”, we came across a vegetarian quesadilla version, which we now have given a try. And what shall we say: Viva Mexico!
The quesadillas are prepared quite quickly despite various components and two days later we are still licking our fingers at the thought of these treats!
Serves 4 people
Preparation time : about 30 minutes
Ingredients
8 soft flour tortillas
180 g sour cream
120 g grated cheese
8 teaspoons pickled jalapeno chilies, chopped
Bean paste
1 can red beans (about 220 g)
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon cayenne pepper
½ bunch coriander
1 lime
½ teaspoon salt
Salsa
½ onion
1 tablespoon white wine vinegar
3 spring onions
5 tomatoes
2 ripe avocados
1 clove of garlic
1 red chili
½ bunch of coriander
1 teaspoon salt
1 lime
For the bean paste, squeeze the lime and coarsely mash in a blender with the remaining ingredients.
To prepare the salsa, finely slice the onion into thin rings and put them in a large bowl. Add the vinegar and leave to stand for a few minutes.
Meanwhile, chop the spring onions and dice tomatoes and avocados. Slice the chili into small pieces. If you do not like your food too spicy, remove the seeds. Add everything to the onion in the bowl. Finely chop the coriander, peel and press the garlic, squeeze the lime, and mix well with the salsa. Season to taste with salt.
Preheat the oven (grill) to 200 °C / 390 °F.
To prepare the quesadillas evenly spread the bean paste (about 2 tablespoons) on each tortilla, leaving out the edge. On one half of each tortilla add a tablespoon of sour cream, sprinkle the grated cheese on top, then add about 2-3 tablespoons of salsa and a teaspoon of jalapeno chilies. Fold over the other half of the tortilla or roll like a wrap.
Put the quesadillas in the oven for about 5-7 minutes and broil until golden brown.
If you have leftover salsa, serve with the quesadillas as a salad.
Enjoy!
-Kessy –
omnomaerie 