Quesadilla

Making a great quesadilla, is easy! Take this quesadilla recipe, it’s golden and crispy on the outside and filled with spiced tomato lentils & brown rice, melted cheese, roasted bell peppers and roasted onion. The finishing touches? Spoonfuls of delicious tomato salsa. It’s a classic…made just a little bit better.

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You will need

Preparation

1

Start the rice & lentils: Preheat the oven to 400F. Strain the brown rice & lentils. In a pot, add the brown rice & lentils, adobo tomato sauce, 3/4 cup(2P), 1 1/2 cup(4P), 2 1/4 cup(6P) of water and 1/4 tsp(2P), 1/2 tsp(4P), 3/4 tsp(6P) of salt, stir.

2

Cook the rice & lentils: Bring to a boil on high heat. Reduce the heat to low, cover and simmer for 30 minutes or until the water is absorbed. Set aside.

3

Prepare the vegetables: Wash and dry the vegetables.

Thinly slice the bell peppers and onion. Place the vegetables on a lined baking sheet. Drizzle them with oil and season with salt and adobo spice. Cook in the for 15 minutes.

4

Assemble the quesadilla: Place a tortilla in an oiled pan on medium heat.

Spread mozzarella on half the tortillas. Top with the vegetables and brown rice & lentil mixture. Top with mozzarella. Fold the tortilla over the filling – creating a half circle quesadilla.

5

Bake the quesadillas: Cook for 1 to 2 minutes. Flip and cook an additional 1 to 2 minutes. Watch carefully to ensure they don’t burn.

Slice the quesadillas in wedges. Repeat with each tortilla.

6

Cut & serve the quesadilla: Separate the cilantro leaves. Serve the quasdilla with cilantro and salsa.

Ingredients

Included

2 portions

4 portions

6 portions

adobo tomato sauce

1/2 cup

1 cup

1 1/2 cup

lentils & brown rice

1/2 cup

1 cup

1 1/2 cup

onion

1 small

1 medium

2 small

bell pepper

adobo spice

1 tsp

2 tsp

3 tsp

mozarella

150 gr

300 gr

450 gr

tortilla

salsa

1/2 cup

1 cup

1 1/2 cup

cilantro

3gr

6gr

9gr

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Nathuropath

BELL PEPPER
Bell peppers are high in phenolics and vitamin C which can help prevent cholesterol oxidation (damage).

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Yum foods
Serve ”Yum” foods with new foods. When your child sees food they recognize it may entice them to explore other new foods. For example, this dish may be served with salsa.

Cooking for kids?
Feel free to slowly introduce new ingredients to children.

Making this recipe with kids?
Ask the child to help by completing step 4 and 5.

Assemble to Quesadilla
Prepare the toppings

Wine Pairings

STERLING VINTNER’S PINOT NOIR
Deep ruby colour; red cherry, earthy and vanilla aromas; light to medium bodied, dry; raspberry and cherry flavours with a nice touch of spice on the finish
Region: California
Colour: Red
Alcohol: 13.5%
Price (SLGA): $14.62

Deinhard green label Riesling
Pale straw colour; apple, melon and citrus with mineral notes on the nose; soft, off-dry wine with low alcohol and fruity flavours
Region: Germany
Colour: White
Alcohol: 10.0%
Price (SLGA): $14.02