Meatloaf Quesadillas with Cilantro Cream
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
Meatloaf Quesadillas with Cilantro Cream
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A great way to utilize leftovers - these meatloaf quesadillas are made from leftover meatloaf.
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Ingredients
For the Cilantro Cream
- 1/2 cup sour cream
- 1/2 cup fresh cilantro
- Juice of 1/2 lime
- few drops of Tobasco
For the Quesadillas
- 2 cups leftover Mini Skillet Meatloaves crumbled
- 1 14.5- ounce can black beans drained and rinsed
- 1 scallion chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and pepper
- 2 tablespoons unsalted butter
- 8 8- inch flour tortillas
- 2 cups shredded cheddar cheese
Instructions
- Make the cilantro cream: Puree the sour cream, cilantro, lime juice and hot sauce in a blender until smooth.
- Prepare the quesadillas: Mix the meatloaf, beans, scallion, cumin, cayenne, and salt and black pepper to taste in a bowl.
- Melt 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Place a tortilla in the pan, sprinkle with 1/4 cup cheese, then top with one-quarter of the meat mixture and another 1/4 cup cheese. Top with another tortilla and cook until golden, about 2 minutes per side. Repeat with the remaining butter, tortillas and filling. Cut the quesadillas into wedges and serve with the cilantro cream.
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- adapted from Food Network Magazine December 2009
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