The Ardent Epicure

An Ode to the Pleasures of Food

Cumin Crusted Veggie Quesadilla

What you will need:
( Makes 1 quesadilla)
1 (12 inch) flour tortilla
1 1/2 teaspoons olive oil
3/4 cup cheddar cheese blend, shredded
1/2 cup black beans
1/2 cup red  bell pepper, cubed
1/2 cup yellow bell pepper, cubed
1/4 cup tomatoes, chopped
1 medium mushroom, cubed
1/2 cup baby spinich
1 chopped green onion 
cumin, salt and pepper

Let's get cooking:
In a large skillet , over medium-high heat, heat olive oil
Saute all vegatables except spinich, until soft
Add spinich, until just wilted
In a seperate skillet, lightly oiled  over medium heat
 Place a tortilla in the skillet and flip it once
Lightly dust each side with salt, pepper and cumin
Starting at the center of the tortilla, sprinkle cheese until evenly spread
Add sauted vegetables, beans and green onion
Fold opposite side of tortilla over
Flip once to ensure evenly golden brown on both sides 
When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting  surface
 Slice into 4- 8 wedges and serve

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