Roasted Carrots with Dill and Greek Yogurt
I am pretty sure we ate more than a pound of carrots when I made these.
I will be the first to admit that this is nowhere near an authentic quesadilla. But darnit if non-authentic (and probably authentic also) quesadillas aren’t one of the best lazy comfort foods there are. Smother something spicy in cheese and sour cream? I’ll be there with my fave Chipotle Cholula hot sauce. My coworker (hi Tiffany!) inspired this one because she came in with a yummy-looking veggie quesadilla earlier this week. It’s been on the brain ever since.
Since it’s bright so late, I’m happy to be able to get a few recipes done when I get home. Soon I’m heading off to spend some quality time with one of my closest friends, Callie. We’ll be taking Albany and Corvallis by storm. Cider-tasting, girl movie-watching, shopping… so far I think that’s our agenda. Basically total frivolity. I am so looking forward to it. In the meantime, I work ahead on blogging.
Here’s what you need:
Prep your corn and black beans, and then add them to a mixing bowl
Next, heat the oil in a skillet and adding the jalapeno, red onion, bell pepper and garlic. Gently sautee until the vegetables just soften (just a few minutes). After allowing them to cool for a bit, add them to the mixing bowl. Add the chili powder, cumin and 1/3 of the cheese. Toss to mix evenly.
Meanwhile, with your same skillet on medium heat(there will probably be enough oil left in it from the veggies), layer a tortilla, 1/3 of the cheese, the filling (you will probably have extra), the rest of the cheese, and a top layer of tortilla. It’s important to let the first side of the quesadilla brown slowly so the cheese can melt all the way through. When the bottom is nicely browned, carefully flip with your largest spatula and cook for just a few minutes to brown on the second side.
Remove, allow to cool and slice into 6 or 8 wedges. It can be a great appetizer to split or dinner for one.
No comments yet.