Quesadilla is a Mexican food (actually, to be more precise, it originates in Mexico, but today it can be found in all Latin American countries, under different forms, so practically quesadilla has the same fate as pie, meaning that it can have different shapes and sizes and I can’t stop wondering what type of filling they can have besides cheese), simple, rural, made from wheat flour or maize flat bread filled with various things, but always with cheese. I made quesadillas yesterday, thinking about my lacto vegetarian friends and about those who need iron (meaning I filled them with vegetables apart from cheese and more, I added boiled beets – I’m a big fan).
The flat bread – I bought it.
I got roasted bell peppers from my mother. I bathed them in a sauce made from two tablespoons of extra virgin olive oil, a tablespoon of balsamic vinegar reduction, a bit of salt and a diced garlic clove.
What you see here: cream cheese. Meaning cottage cheese, half a red onion, three tablespoons of sour cream, one tablespoon of oil, salt and pepper, dill and a blender.
Boiled beans, boiled beets, raw tomato.
I spread cream cheese on a flat bread, I put beans, cucumber slices, beets slices, hot pepper and tomato cubes over it.
I grated cheese (parmesan and emmentaler) on top.
I covered it with another flat bread and put this “pie” in the hot skillet. I flipped it after one minute. Two-three minutes in total, just enough for the cheese inside to melt and bind all the ingredients.
This is what a snack for four looks like (assuming there’s another course following).
Next to it, the pepper (I love roasted peppers so much that I would eat them with anything).