Rosemary Quesadilla

Summary

Yields: 2 servings

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 10 minutes

Recipe courtesy of: Michael Ocean

Rating: 4 stars

Cost: $15

Ingredients

2 large flour tortillas

4 sprigs rosemary

1/2 cup lettuce, chopped

4 large slices pepperjack cheese

1/2 cup cheddar cheese, grated

8 oz. black beans

1/4 cup fresh tomatoes, chopped

1/2 red pepper, thinly sliced

1/2 yellow pepper, thinly sliced

1/4 red onion, chopped

Fresh guacamole (on the side)

Sour cream (on the side)

1 Tbsp. sweet cream butter

2 Tbsp. extra virgin olive oil

Rosemary Quesadilla

Begin by stir frying peppers and onion over medium high heat for 4 minutes, or until the peppers have become tender and wilted. Lower heat to medium and add 8 oz. black beans to the mixture and stir for another 3 minutes. Remove from heat.

Split evenly over two large flour tortillas, place the pepperjack slices flat out on the bottom and add the bean and vegetable mixture to the top of it. Top each quesadilla evenly with chopped tomatoes, chopped lettuce and, lastly, grated cheddar cheese.

Coat a large, flat pan with 1 Tbsp. butter over medium heat. Add the leaves of two to four sprigs of rosemary to the butter and let cook for a few moments, stirring.

One at a time, cook each unfolded quesadilla on the buttered pan over medium heat for 2 minutes. Fold the each quesadilla, then cook on each side for another 90 seconds, or until cheese has melted and the tortilla is a crunchy golden brown.

Serve with lines of fresh guacamole and sour cream on the side.

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