Sometimes you just can’t help but get those cravings for gooey, cheesy, spicy goodness. Instead of going to the local greasy fryalator restaurant, I opted to make these simple, healthy, and tasty quesadillas that fulfilled my mexi craving. Obviously, to no one’s surprise, I had to take a healthful spin on these quesadillas and chose Ezekiel’s sprouted grain tortillas as my foundation. These tortillas are more substantial than your average white flour variety and offer a more robust flavor while providing essential vitamins, minerals, and fiber which are not always offered in your run of the mill refined form. For the interior, I used canned low sodium fat free vegetarian refried beans and spread the mash down as my base. For my layers, I caramelized some onions, blanched some asparagus, and roasted a poblano pepper. To top it off, I used about a tablespoon and a half of shredded monterey and cheddar cheese per quesadilla and some organic Muier Glen corn and black bean salsa. I placed another tortilla on top and pressed down slightly and baked for 10-15 minutes or until the cheese was gooey. I topped off these fiestas on a plate with some sliced avocado and pickled jalapeño and was in spicy cheesy Mexican heaven. I am sure these quesadillas are an insult to any Mexican quesadilla purest, but these were great, very simple, and up for a variety of interpretations.
- Sautéed mushrooms
- Blanched broccoli
- Roasted red peppers
- Sundried tomatoes
- Black beans
“Beans, beans the magical fruit, the more you eat the more you toot!” Well, that being said, beans are not a fruit but are a legume and are considered part of the vegetable and protein family. They definitely do have some magical attributes! Beans are loaded with calcium, protein, iron, folate, and phosphorus. They are a great source of fiber and can get things flowing, hence the lovely rhymes. Depending on the preparation, beans can be fat free and are a great food choice to help fill you up without being calorically dense.
To accompany my quesadillas, I made an uncomplicated smoky and spicy tomato soup that completed my fiesta….all I needed was some chilled Patron with lime and a mariachi.
Smokey and Spicy Tomato Soup
- 3 cups diced onions
- 1 clove garlic diced
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 quart low sodium vegetable broth
- 1 28 ounce canned San Marzano diced tomatoes
- 3 teaspoons minced canned chipotles in adobo with 2 teaspoons of adobo sauce
- Fat free sour cream
- Sliced avocado
- Shredded cheese
- Crumbled baked blue corn tortilla chips
- Sauté onions in oil until softened, 5 minutes.
- Add garlic, cumin, and oregano and stir for 3 minutes.
- Add broth, tomatoes, and chipotles, cover and bring to a boil.
- Reduce heat and simmer for 30 minutes.
- Turn soup off, allow to cool slightly, and blend in either a blender or with an immersion blender.
Serve and garnish