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Monday, April 11, 2011

Mango Poblano Quesadillas

Quesadillas are fast to put together even without prepping ahead, but if you do them in advance, you cut out chopping (5 minutes), cleaning up (5 minutes) and getting that blasted package of cream cheese open (5 minutes plus loads of aggravation).  Adding some black beans to the veg mixture makes these a heartier meal, but they're quite tasty without as well.
If you're going to freeze these, go ahead and vacuseal if you plan to serve all the quesadillas at once as a meal.  Don't freeze them first because they'll crack under the vacusealer pressure if they're already frozen (I screw up so you don't have to).  If you're going to put them away for a quick lunch for the kids or yourself and plan to pull them out 1 or 2 at a time, just ziptop bag them.

Mango Poblano Quesadillas
Makes 4

1 package 8" flour tortillas (8 tortillas)
1 mango, chopped
1 poblano pepper, chopped
1 cup cooked black beans (optional)
1 8 oz. package cream cheese, softened

Combine mango and poblano in a bowl.  Spread 1/8 of the cream cheese on each of two quesadillas.  Sprinkle 1/4 of the veg mixture on top of the cream cheese on a tortilla (about 1/2 cup).  Add 1/4 cup beans, if desired.  Top with second tortilla and press firmly together.  Cover and fridge, or freeze in a bag.

To cook, heat oven to 400F.  Place quesadillas on a baking sheet, and bake 15-20 minutes, turning once, until lightly crisped.  Cut into quarters and serve. Pin It

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