Baked Quesadillas
This is an interesting interpretation of a typical quesadilla recipe. We bake the quesadillas instead of frying them. This gives them a roasted flavor and makes the tortillas crunchy, but not flaky. Originally served as part of: Baked Quesadillas.
Ingredients
- 1 teaspoon olive oil
- 1 onion (sliced)
- 1 small, green pepper (chopped)
- 4 ounces mushrooms (sliced)
- 3 cloves garlic (minced)
- 1/2 teaspoon dried oregano
- 2 teaspoons powder ancho chile pepper
- 15½ ounces black beans (rinsed and drained)
- 1/2 cup leftover tomato sauce
- 1/2 lime
- olive oil
- 2 flour tortillas
- 1/2 cup cheddar cheese (shredded)
- 2 tablespoons cilantro (chopped)
- salsa and sour cream
Instructions
We pre-heat the oven to 400 degrees.
We start by heating the oil in a saute pan. We add the onions and saute on medium heat for a few minutes. Then we add the pepper and cook for a few more minutes, stirring occasionally. Next we add the mushrooms and after a few minutes, we add the garlic, oregano and chile powder. After a minute of stirring, we add the black beans and sauce. We simmer for about 5 minutes and then squeeze the lime into the sauce.
We brush one side of a tortilla with oil and place it oil-side down on a cookie sheet. We put some of the bean mixture on one side of the tortilla, then some cilantro and cheese. We fold the tortilla in half and repeat with the other tortilla. Then we place the cookie sheet into the oven and bake until golden and crispy, about 10 minutes. We serve with salsa, remaining cheese, sour cream and leftover cooked rice.
Ingredients
- 1 tsp olive oil
- 1 onion (sliced)
- 1 small green bell pepper (chopped)
- 4 oz mushrooms (sliced)
- 3 cloves garlic (minced)
- ½ tsp dried oregano
- 2 tsp ancho chile powder
- 15½ oz black beans (rinsed and drained)
- ½ cup leftover tomato sauce
- ½ lime
- olive oil (for brushing)
- 2 flour tortillas
- 2 tbsp cilantro (chopped)
- ½ cup cheddar (shredded)
- salsa and sour cream
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Heat the oven to 400°F.
Heat the oil in a sauté pan and cook the onion over medium heat a few minutes. Add the pepper for a few minutes, stirring now and then, then the mushrooms.
After a few minutes, add the garlic, oregano and chile powder and stir 1 minute. Add the beans and sauce, simmer about 5 minutes, and squeeze in the lime.
Kid job
Brush one side of each tortilla with oil and lay it oiled side down on a cookie sheet. Spoon beans onto one half, add cilantro and cheese, and fold it over.
Bake about 10 minutes, until golden and crisp. Serve with salsa, the rest of the cheese, sour cream and rice.