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 and a drizzle of tangy fresh lime juice. It’s a classic…made just a little bit better.

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You Will Need

Preparation

1

Cook the Rice and Lentils: Turn on the oven to 400F. In the sink, place the brown rice & lentils in a strainer and rinse it well.  In a pot, add the brown rice & lentils, adobo tomato sauce, water (3/4 cup,  1 1/2 cup, 2 1/4 cup) and salt (1/4 tsp, 1/2 tsp, 3/4 tsp) and stir. Bring to a boil on high heat. Reduce the heat to low, cover and cook 30 minutes or until the water is absorbed and the rice and lentils are tender. Remove the pot from the heat and set aside.

2

Preparation:  Wash and dry the vegetables. While the lentils and rice is cooking, cut the bell peppers and onion in 1/2 to 1 cm slices. Place the vegetables on a lined baking sheet. Coat with oil (1/2 tsp, 1 tsp, 1  1/2 tsp), salt (1/4 tsp, 1/2 tsp, 3/4 tsp) and adobo spice. Cook the vegetables in the oven about 15 minutes or until slightly golden and cooked through. 

3

Assemble the Quesadilla: Rub one side of each tortilla with a small drizzle of oil. Spread about half of each tortillas with cheese. Top with the bell pepper mixture and brown rice & lentil mixture. Top with about 1-2 tbsp of cheese. Fold the tortilla over the filling. Repeat with each tortilla.

4

Bake & Cut the Quesadillas:
Turn on the oven to broil. Lightly oil the top tortilla.

Bake for 1 to 2 minutes. Flip and broil 1 to 2 minutes. Watch carefully to ensure they don’t burn!

Slice the quesadillas in wedges.

5

Cut the quesadilla & prepare the toppings: Separate the cilantro leaves. Cut the lime in wedges. Serve with 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

1

1

2

adobo spice

1 tsp

2 tsp

3 tsp

mozarella

150 gr

300 gr

450 gr

tortilla

3

6

9

salsa

1/2 cup

1 cup

1 1/2 cup

lime

1

1

1

cilantro

3gr

6gr

9gr

salt*

1/2 tsp

1 tsp

1 1/2 tsp

vegetable oil*

1 tsp

1 1/2 tsp

3 tsp

water*

3/4 cup

1 1/2 cup

2 1/4 cup

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

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information