Thursday, February 19, 2009

Kitchen Sink Quesadillas

In trying to figure out the name, these are my thoughts:
1. I thought of the phrase "everything but the kitchen sink"--but there really isn't that much stuff in these quesadillas
2. Maybe because you empty cans of stuff and drain them in the sink before preparing the quesadillas?
I seriously have no clue, but they were good and the Mexican side salad was a nice change (I added tomatoes and cucumbers).
I loved this because all the quesadillas were baked, not fried with butter, and they were all done at once!

Kitchen Sink Quesadillas
(Real Simple, January 2007)

1 15.5-ounce can black beans, drained
1 11-ounce can corn kernels, drained
3/4 cup salsa, drained
1 8-count package large flour tortillas
1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack
1 small red onion, thinly sliced
1/3 cup fresh cilantro leaves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Juice of 1 to 2 limes
2 tablespoons extra-virgin olive oil
1 head romaine lettuce, sliced 1 inch thick

Heat oven to 400° F.
In a medium bowl, combine the beans, corn, and salsa.
Place 4 tortillas on a parchment- or foil-lined baking sheet.
Sprinkle with half the cheese.
Using a slotted spoon, transfer the black bean mixture on top of the cheese.
Sprinkle with the remaining cheese and sandwich with the remaining tortillas.
Bake until the cheese has melted, 5 to 7 minutes.
Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil.
Add the lettuce and toss.
Transfer the quesadillas to a cutting board. Cut each into 6 wedges.
Serve with the salad.