Vegetarian Quesadillas
Vegetarian Quesadillas
Ingredients
- 3 cubanelle peppers, halved lengthwise and seeded
- 1 can 19 oz (540 ml) kidney beans, rinsed and drained
- 1/4 cup (60 ml) vegetable broth
- 2 tablespoons (30 ml) lime juice
- 1 clove garlic, finely chopped
- 2 cups (500 ml) fresh corn kernels
- 1/4 cup (60 ml) olive oil
- 2 tomatoes, seeded and diced
- 2 cups (500 ml) shredded mozzarella cheese
- 4 green onions, chopped
- 8 large tortillas
- Sour cream, to taste
- Salsa, to taste
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven’s broiler.
- Place the peppers on a baking sheet, skin side up. Brush with oil and broil for about 8 minutes or until the skin has blackened. Place the peppers in an airtight container and let cool. Remove the skin. Chop and set aside.
- In a food processor, purée the beans until smooth with the broth and lime juice. Set aside.
- In a skillet, soften the garlic with the corn kernels in 15 ml (1 tablespoon) of oil. Season with salt and pepper.
- In a bowl, combine the beans with the peppers, corn, garlic, tomatoes, cheese, and green onions. Adjust the seasoning.
- Lay half of the tortillas on a flat work surface. Spread the vegetable mixture on them and cover with the remaining tortillas. Press lightly.
- In one or two large non-stick skillet, cook the quesadillas, one at a time, for about 3 minutes on each side over low heat in the remaining oil. Serve with sour cream and salsa.
Vegetarian Quesadillas