Category: mexican

Roasted bell pepper quesadilla

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Kick off your shoes from a long day, set the table on the deck, get a pitcher of ice cold lemonade and get ready to enjoy a supper outside. These adobo chickpeas, grilled pepper, mushroom and onion quesadilla are perfect to eat on the deck! This dish is super quick to prepare and we know you and your family will love it! These quesadillas come with a side of avocado crema, salsa and sour cream.  Enjoy the sunny days 🙂

  • preparation time: 20 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: PB41
  • cuisine region: Tex Mex

Recommended Wine Pairing

BODEGAS SALENTEIN PORTILLO PINOT NOIR 
On the nose fruit forward aromas of ripe cherries, strawberries and blackberries. A well-balanced, youthful palate, with soft tannins leading into a long finish.
Region: Argentina
Colour: Red
Alcohol: 14%
Price (SLGA): $13.47

bodegas-salentein-portillo-pinot-noir-mendoza-argentina-10546651

BANROCK STATION UNWOODED CHARDONNAY
Brilliant medium straw colour, fresh, clean, fruit-driven style with aromatic tropical fruit and fresh citrus fruit characters. The soft and subtle palate is full-flavoured with a burst of lifted peach, pineapple and citrus fruit.
Region: Australia
Colour: White
Alcohol: 13%
Price (SLGA): $13.03

455022[1]

Featured Saskatchewan Products

image001-(2)
Local&Fresh

Tags

lactose
gluten
family
local

Note: We cannot guarantee any dish is allergen free. 

Dr. Herrington's Health Fact

Regina Naturopathic​

CHICKPEA
Chickpeas are high in protein, vitamins and minerals, and contain a beneficial type of fibre, that promotes digestive health, heart health (by improving cholesterol levels), and even weight loss and diabetes.

Cooking with Kids

Cooking for kids?
Go easy on the adobo seasoning as kids may not like it’s spicy flavour.

Making this recipe with kids?
Ask the child to help by completing step 4 & 6:

  • Prepare the quesadilla
  • Garnish & Serve

Tools

  • knife
  • cutting board
  • non-stick sheet or parchment paper
  • baking sheet
  • medium bowl

Ingredients

Included

2 portions

4 portions

adobo chickpeas

1 cup

2 cups

mushroom

200 gr

400 gr

onion

1 small

1 medium

bell pepper

1

2

adobo spice blend

3/4 tsp

1 1/2 tsp

tortilla

4

8

lime

1

1

avocado crema

3 tbsp

1/3 cup

salsa

1/3 cup

2/3 cup

sour cream

3 tbsp

1/3 cup

oil*

1/2 tsp

1 tsp

salt*

1/4 tsp

1/2 tsp

pepper*

1/8 tsp

1/4 tsp

legend2

Preparation

1

Preparation: Turn on the oven to 400F. Wash and rinse all produce. Cut the onion, mushrooms and bell peppers in ½ cm slices. 

2

Place the vegetables on a baking sheet: Place the adobo chickpea, onion, mushrooms, and bell pepper on a baking sheet lined with parchment paper or a non-stick sheet. Drizzle with oil (1/2 tsp, 1 tsp), adobo spice blend, salt (1/4 tsp, 1/2 tsp), and pepper (1/8 tsp, 1/4 tsp). Combine to ensure even coating and place in an even layer to ensure the vegetables cook evenly.

3

Bake the vegetables: Place the baking sheet in the oven and bake the chickpeas, vegetables 15-20 minutes until they are fully cooked and start to become golden.

4

Prepare the quesadilla: Keep to oven at 400F. Remove the baked vegetables and chickpeas from the baking sheet and place them in a medium bowl. Place half (2, 4) the tortilla on the baking sheet to assemble the quesadilla*. Divide the vegetables evenly between each quesadilla. Place a third of the sour cream and salsa on the quesadilla to “glue” the 2 tortilla together. Top each quesadilla with another tortilla, press the top tortilla down a bit to ensure both halves of the quesadilla are well “glued” together.

*Note: that you may need to use 2 baking sheets.

5

Bake the quesadilla: Bake the quesadillas at 400F for about 10 minutes. Keep an eye on them to ensure they do not burn. Remove the quesadillas from the oven when they start to become golden on the bottom. Slice the quesadillas in 6 wedges.

 

6

Garnish & Serve: On individual plates, place a quesadilla, garnish with sour cream, salsa, and avocado crema.

 

Nutritional Information

Southwest bowl

Posted on by

This Southwestern Rice Bowl is a go-to healthy and easy meal that is simply scrumptious! This dish is filled with abodo roasted sweet potatoes and bell peppers, black beans, lime rice and our signature mango lime dressing. This dish is filled with protein and fiber which is sure to keep you energized for hours

  • preparation time: 20 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: PB21
  • cuisine region: Tex Mex

Featured Saskatchewan Products

Pueblo chili
Farmer Direct Organic
image001-(2)
PioneerGardens
Local&Fresh
LajordColony

You will need

  • knife
  • lined baking sheet
  • medium pot
  • pan
  • cutting board
  • citrus zester
  • colander / strainer
  • salt & pepper
  • water

Preparation

1

Preparation & cook the rice: Preheat the oven to 400F. Rinse the rice with a strainer. In a pot, add the rice, 1 cup, 2  cups, 3 cups of water. Season with salt. Stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook for 25 minutes.

2

Prepare the vegetables: Wash and clean all produce.

Peel the sweet potatoes. 

Cut the sweet potatoes, onion and the bell pepper in small dices.

3

Cook the vegetables: Place the sweet potatoes, onion, and bell peppers on a lined baking sheet. Drizzle the vegetables with oil.  Season with adobo spice and salt & pepper. Cook for 20 minutes or until the vegetables are tender.

4

Heat the black beans: Drain and rinse the black beans. Place in a small bowl and heat them in the microwave for about 1 minute or until warm. Season with salt & pepper.

5

Finish the lime rice: Roughly chop the cilantro, zest the lime and cut it in 6 wedges.

Add the cilantro and half, all, all the lime zest to the rice. Combine.

6

Garnish & serve: In individual bowls, place the rice, black beans and vegetables. Garnish with the mango lime sauce and lime wedges. Serve. 

Bon Appétit

What's in my kit

Included

2 Portions

4 Portions

6 Portions

Brown rice

1/2 cup

1 cup

1 1/2 cup

Sweet potatoes

175 gr

350 gr

525 gr

Bell pepper

1

2

3

Onion

1

1

2

Adobo Spice

1 tsp

2 tsp

3 tsp

Black beans

200 gr

400 gr

600 gr

Lime

1

1

1

Cilantro

3 gr

6 gr

9 gr

Mango Lime Dressing

1/3 cup

2/3 cup

1 cup

Note: Full list of ingredients at the bottom of the page.

Health Fact

Dr Craig Herrington, Naturopath

Craig Herrington

Owner of Regina Naturopathic

SWEET POTATO
Just 1 cup of sweet potatoes contains 375% of your required daily intake of beta carotene. Carotenoids are potent antioxidants that support a healthy immune system, skin and eyes.

While the word potato is in the name, sweet potatoes are not actually related to potatoes.

Cooking with kids

Lacey Engel, Registered Dietician

Lacey Engel

owner of Beyond Baby Nutrition

Dips & Sauces  Dips and sauces can be a fun way to customize a meal to your little one’s taste preferences. Think sweet, spicy, savoury, or salty. Cooking for kids? Go easy on the adobo spice blend as kids may not like it’s spicy flavour. Making this recipe with kids? Ask the child to help in the following steps:
  • 1. Rinse the rice and add it to the pot.
  • 5. Add the cilantro and lime zest to the rice. Combine.
  • 6: Assemble their own plate.

Recommended Wine Pairing

Bodegas salentein portillo pinot noir
On the nose fruit forward aromas of ripe cherries, strawberries and blackberries. A well-balanced, youthful palate, with soft tannins leading into a long finish.
Region: Argentine
Colour: Red
Alcohol: 13%
Price (SLGA): $13.47

EXPORT UNION PIESPORTER TREPPCHEN RIESLING  
Lime, earthy and leaf aromas. Medium-bodied, pleasant pear and peach fruit and a moderately sweet finish.
Region: Germany
Colour: White
Alcohol: 9%
Price (SLGA): $14.07

Ingredients

 

  • Adobo spice: Smoked paprika, oregano, cumin, coriander, garlic granules, black pepper
  • bell pepper
  • brown rice
  • Mango lime sauce: Chipotle Lime sauce (White vinegar, apple cider vinegar, onion, chipotle pepper, jalapeno pepper, thai chili pepper, lime, garlic, salt, brown sugar, kaffir lime leaves.) Mango coconut sauce (White vinegar infused with coconut, mango, onion, carrot, habanero pepper, garlic, salt, sugar, black pepper.), Mayonaise (Canola oil, water, liquid whole egg, vinegar, liquid yolk, salt, sugar, spices, concentrated lemon juice and calcium disodium edta (maintains flavour).)
  • sweet potato
  • black beans
  • lime
  • cilantro

Vegan adaptation:

  • Mango lime sauce: Chipotle Lime sauce (White vinegar, apple cider vinegar, onion, chipotle pepper, jalapeno pepper, thai chili pepper, lime, garlic, salt, brown sugar, kaffir lime leaves.) Mango coconut sauce (White vinegar infused with coconut, mango, onion, carrot, habanero pepper, garlic, salt, sugar, black pepper.), Veganaise (Organic Expeller-Pressed Soybean Oil, Filtered Water, Organic Brown Rice Syrup, Organic Apple Cider Vinegar, Sea Salt, Organic Soy Protein, Organic Mustard Flour, Organic Lemon Juice)

Note: We cannot guarantee any dish is allergen free. 

Tags

eggs
family
local

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Southwest beef bowl

Posted on by

This Southwestern Rice Bowl is a go-to healthy and easy meal that is simply scrumptious! This dish is filled with abodo rubbed beef, abodo roasted sweet potatoes and bell peppers, black beans, lime rice and our signature mango lime sauce. This dish is filled with protein and fiber which is sure to keep you energized for hours

  • preparation time: 20 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: CF21
  • cuisine region: Tex Mex

Featured Saskatchewan Products

Pueblo chili
image001-(2)
carzan logo
Farmer Direct Organic
LajordColony
Local&Fresh
PioneerGardens

You will need:

  • knife
  • lined baking sheet
  • medium pot
  • cutting board
  • citrus zester
  • Pan
  • colander / strainer
  • oil
  • salt & pepper
  • water

Preparation

1

Preparation & cook the rice: Preheat the oven to 400F. Rinse the rice with a strainer. In a pot, add the rice, 1 cup, 2  cups, 3 cups of water. Season with salt. Stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook for 25 minutes.

2

Prepare the vegetables: Wash and clean all produce.

Peel the sweet potatoes. 

Cut the sweet potatoes, onion and the bell pepper in small dices.

3

Cook the vegetables: Place the sweet potatoes, onion, and bell peppers on a lined baking sheet. Drizzle the vegetables with oil.  Season with adobo spice and salt & pepper. Cook for 20 minutes or until the vegetables are tender.

4

Cook the beef & heat the beans:  In a deep skillet, on medium-high heat, add a generous drizzle of oil. Once the oil is hot, add the Adobo beef. Season with salt & pepper. Fry for 7-8 minutes.

Drain and rinse the black beans. Add the black beans to the beef. Combine to heat through. Season with salt & pepper.

5

Finish the lime rice: Roughly chop the cilantro, zest the lime and cut it in 6 wedges.

Add the cilantro and half, all, all the lime zest to the rice. Combine.

6

Garnish & serve: In individual bowls, place the rice, black  beans, beef and vegetables. Garnish with the mango lime sauce and lime wedges. Serve. 

Bon Appétit

What's in my kit

Included

2 Portions

4 Portions

6 Portions

Brown rice

1/2 cup

1 cup

1 1/2 cup

Sweet potatoes

175 gr

350 gr

525 gr

Bell peppers

1

2

3

Onion

1

1

2

Adobo spice

1 tsp

2 tsp

3 tsp

Adobo beef slices

200 gr

400 gr

600 gr

black beans

100 gr

200 gr

300 gr

Lime

1

1

1

Cilantro

3 gr

6 gr

9 gr

Mango lime dressing

1/3 cup

2/3 cup

1 cup

Note: Full list of ingredients at the bottom of the page.

Health fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

SWEET POTATO Just 1 cup of sweet potatoes contains 375% of your required daily intake of beta carotene. Carotenoids are potent antioxidants that support a healthy immune system, skin and eyes. While the word potato is in the name, sweet potatoes are not actually related to potatoes.

Cooking with kids

Lacey Engel, Registered Dietician

owner of Beyond Baby Nutrition

Dips & Sauces  Dips and sauces can be a fun way to customize a meal to your little one’s taste preferences. Think sweet, spicy, savoury, or salty. Cooking for kids? Go easy on the adobo spice blend as kids may not like it’s spicy flavour. Making this recipe with kids? Ask the child to help in the following steps:
  • 1. Rinse the rice and add it to the pot.
  • 5. Add the cilantro and lime zest to the rice. Combine.
  • 6: Assemble their own plate.

Recommended Wine Pairing

Bodegas salentein portillo pinot noir
On the nose fruit forward aromas of ripe cherries, strawberries and blackberries. A well-balanced, youthful palate, with soft tannins leading into a long finish.
Region: Argentine
Colour: Red
Alcohol: 13%
Price (SLGA): $13.47

EXPORT UNION PIESPORTER TREPPCHEN RIESLING  
Lime, earthy and leaf aromas. Medium-bodied, pleasant pear and peach fruit and a moderately sweet finish.
Region: Germany
Colour: White
Alcohol: 9%
Price (SLGA): $14.07

Ingredients

  • Adobo beef slices: Beef slices, smoked paprika, oregano, cumin, coriander, garlic granules, black pepper
  • Adobo spice: Smoked paprika, oregano, cumin, coriander, garlic granules, black pepper
  • bell pepper
  • brown rice
  • Mango lime sauce: Chipotle Lime sauce (White vinegar, apple cider vinegar, onion, chipotle pepper, jalapeno pepper, thai chili pepper, lime, garlic, salt, brown sugar, kaffir lime leaves.) Mango coconut sauce (White vinegar infused with coconut, mango, onion, carrot, habanero pepper, garlic, salt, sugar, black pepper.), Mayonaise (Canola oil, water, liquid whole egg, vinegar, liquid yolk, salt, sugar, spices, concentrated lemon juice and calcium disodium edta (maintains flavour).)
  • sweet potato
  • black beans
  • lime
  • cilantro
No egg adaptation:
  • Mango lime sauce: Chipotle Lime sauce (White vinegar, apple cider vinegar, onion, chipotle pepper, jalapeno pepper, thai chili pepper, lime, garlic, salt, brown sugar, kaffir lime leaves.) Mango coconut sauce (White vinegar infused with coconut, mango, onion, carrot, habanero pepper, garlic, salt, sugar, black pepper.), Veganaise (Organic Expeller-Pressed Soybean Oil, Filtered Water, Organic Brown Rice Syrup, Organic Apple Cider Vinegar, Sea Salt, Organic Soy Protein, Organic Mustard Flour, Organic Lemon Juice)

Note: We cannot guarantee any dish is allergen free. 

Tags

eggs
family
local

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information