Potato, Chorizo and Cheese Quesadilla With Avocado-Yogurt Crema

7 05 2012

In my last post for Potato, Chorizo and Cheese Casserole I mentioned this casserole would also make a great filling for quesadillas. So in true resourceful fashion, I turned leftovers into tonight’s dinner….quesadillas. The addition of the avocado-yogurt crema totally made the dish!

Potato, Chorizo and Cheese Quesadilla With Avocado-Yogurt Crema

The following serves 2:

  • 4 flour tortillas, fajita style
  • Leftover potato and chorizo casserole
  • Extra mexican shredded cheese
  • 1/4 cup plain Greek yogurt
  • 2 Tbsp chopped fresh cilantro or parsley
  • 1 Tbsp olive oil
  • 1 or 2 cloves of garlic, smashed
  • 1 avocado, pitted and peeled
  • 1 lime, zest and half the juice
  • Salt and pepper to taste
  • Dash of cayenne pepper

Preheat oven to 400 degrees.

Reheat the potato and chorizo casserole in a large saute pan with a little olive oil over medium heat. As it warms through, mash it with a potato masher. Divide the potato and chorizo mixture equally between two tortillas (I like to build and cook these on a pizza stone). Top with some shredded cheese and place another tortilla on top and firmly press down. Bake on the pizza stone in the oven until the tops start to crisp, then flip and continue baking until the bottoms start to crisp.

For the avocado-yogurt crema: Puree yogurt, cilantro or parsley, oil, garlic, avocado and zest and lime juice until smooth. Season with a little cayenne, salt and black pepper. Mix well and adjust seasoning to your liking. Store in the fridge until ready to serve.

Remove tortillas from oven and let cool for a few minutes before cutting. Serve along with the avocado-yogurt crema and a salad if desired. The salad I made shown above was with romaine lettuce, parsley, lime juice, olive oil, garlic powder and a little salt.

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Black Bean, Corn and Bacon Quesadilla

24 08 2011

The quesadilla is so versatile because you can basically put anything in it….veggies, meat, beans, cheese….all of those together or just one! It’s also easy and fast, which is why it tends to be one of my go-to dishes for nights when I don’t already have something planned. Get creative with your own quesadilla creation and enjoy for dinner or an appetizer!

Black Bean, Corn and Bacon Quesadilla

  • 1 can black beans drained and rinsed (15.5 oz)
  • 1 cup or so of frozen corn (I like to semi-thaw it and let the hot pan do the rest)
  • 3 strips bacon, cooked and crumbled and about 1 Tbsp reserved bacon grease
  • Heaping 1/4 cup of red onion, chopped
  • 1/2 Tbsp dried oregano
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • Lime juice
  • Salt
  • Shredded cheese – I used a combo of mexican 4 cheese and sharp cheddar cheese
  • Tortilla wraps
  • Oil

Heat oven to 375-400 degrees. Line a baking sheet with foil or use a pizza stone.

Saute onion in about 1 Tbsp reserved bacon grease for a minute or so. Add beans, corn, oregano, cumin and coriander and saute for another minute or so. Stir in lime juice (use half to a whole lime) and saute for another 30 seconds. Turn off heat and season to taste with salt.

Stir the crumbled bacon into the corn and beans. Put one tortilla down on your baking sheet or pizza stone and start to build your quesadilla, starting with a layer of cheese followed by a layer of the corn and beans and finally another layer of cheese. Top with another tortilla wrap. Layering the cheese on the top and bottom will help the 2 wraps stick together. Make as many quesadillas as you have filling for. I used fajita style tortilla wraps and was able to get 3 quesadillas.

Rub or brush a little oil on the top of each one and then bake for about 15-20 minutes, flipping the quesadillas half way through until crisp. Cut each into 4 pieces and serve with salsa and/or sour cream.