Black Bean and Goat Cheese Quesadillas

Happy Meat Free Monday! The NCAA championship is on tonight and I want to watch the games at home. I going to prepare an inherently quick and easy dinner with uses black beans and goat cheese, two ingredients I have on hand. What a perfect marriage of flavors on a crisp quesadilla!




Yields one serving

ingredients
2 flour tortillas
1/3 cup black beans, drained, rinsed and cooked
1/4 cup of goat cheese
Guacamole for serving (optional)

preparation
In a saute pan, over medium-low heat, place a tortilla in the pan.  Spread the black beans evenly over the tortilla and sprinkle on the goat cheese.
Raise the heat to medium high and cook until the cheese begins to melt and the tortilla begins to brown. Place the remaining tortilla on top of the cheese and black bean mixture and press down lightly to form  a quesadilla. Using a spatula, flip the quesadilla over in the pan and heat for about 1 minute or until cheese is melted and tortilla is browned.  Remove from heat and place the quesadilla on a plate. Cut into quarters, (shown above) and serve with guacamole or salsa. Enjoy!

Quesadillas de Flor de Calabaza (Squash Blossom)

My first experience with squash blossoms was years ago in Mexico. I was so intrigued by these flowers (flores de calabaza) that I ate them everyday. Squash blossoms are a summer delicacy now in season at your farmers market. The season for them is short, so pick some up and enjoy them! They are perfect for a quesadilla. I recommend mixing them with Mexican cheese, onion, corn and fresh corn tortillas. Be warned, they are highly addictive.  It's very important to work with squash blossoms after they are plucked because they will become less supple over time (and quickly). If quesadillas aren't your thing, you stuff the blossoms with your favorite cheese and fry them.

ingredients

6-8 fresh squash blossoms, stems and stamen removed
8 corn tortillas 
1/2 onion, diced
1 ear of corn, husked and kernels removed
1/2 shredded queso Chihuahua or Oaxaca ( I love V&V Supremo brand)
1 tablespoon of olive oil
Kosher salt and fresh ground pepper to taste

preparation

Heat olive oil in a sauté pan over medium heat. Add the onions and corn and cook for about 3 minutes. Add the blossoms and saute for about another couple minutes. Prepare some tortillas on the comal with some queso and flor de calabaza mixture. Serve immediately and enjoy!

Kat's Quesadilla

I order this veggie quesadilla when I hit up some of the local Chicago taquerias like La Pasadita on Ashland, Las Asadas On Western, Arturo's Tacos on Western and Picante on Damen. They are so delicioso with some salsa verde.

ingredients

1 corn tortilla ( I LOVE picking up warm corn tortillas by Atotonilco in Chicago, they deliver twice daily to many Mexican Supermercados)

1/2 avocado, sliced horizontally

1/8 or 1/4 cup lettuce, shredded

1/8 or 1/4  cup of tomatoes, chopped or diced

1/4 cup shredded  or 1/4' slices of of  Supremo Queso Chihuahua cheese

preparation 

Preheat a flat cooking pan over medium heat. Place tortillas flat on the pan and spread cheese to cover the tortilla. Place another tortilla over the top of the cheese. Cook for about 2 minutes and flip the tortilla  on it's other side.  Make sure not to burn the tortilla, if needed lower the heat. Cook for about 2 minutes or until cheese is melted.  Remove from heat and pull apart gently to open the quesadilla. Begin stuffing it with avocados, tomato, lettuce and salsa or hot sauce.  Serve & Enjoy!