Cheddar-Jalapeño Quesadilla Salad with Cilantro-Lime Vinaigrette

Name: Cheddar-Jalapeño Quesadilla Salad with Cilantro-Lime Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 425 grams black beans; 8 6-inchs (6-inch) corn tortillas; 2 Tbsps minced fresh cilantro; 1 liters chopped iceberg lettuce; 3 Tbsps chopped pickled jalapeño peppers; 59 milliliters Dijon-Lemon Vinaigrette; 1 Tbsp lime juice; 59 milliliters low-fat sour cream; 118 milliliters chopped onion; 237 milliliters bottled salsa; 113 grams cup shredded reduced-fat sharp cheddar cheese; 473 milliliters chopped tomato

Cheddar-Jalapeño Quesadilla Salad with Cilantro-Lime Vinaigrette might be just the main course you are searching for. One serving contains 408 calories, 20g of protein, and 13g of fat. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up onion, sharp cheddar cheese, iceberg lettuce, and a few other things to make it today. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. From preparation to the plate, this recipe takes about 45 minutes. It is an affordable recipe for fans of Mexican food.

Instructions

To prepare vinaigrette, combine first 3 ingredients; stir with a whisk. Set aside.

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Vinaigrette

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Whisk

To prepare the quesadillas, drain beans through a sieve over a bowl, reserving 1 tablespoon bean liquid; discard remaining liquid.

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Beans

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Sieve

Bowl

Combine 1/2 cup beans and 1 tablespoon reserved bean liquid in a small bowl; mash with a fork. Reserve remaining beans.

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Beans

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Bowl

Spread bean mixture evenly over 4 tortillas.

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Tortilla

Spread

Sprinkle each with 1/4 cup cheese and about 1 tablespoon jalapeo; top with remaining tortillas.

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Tortilla

Cheese

Heat a large nonstick skillet coated with cooking spray over medium heat. Cook quesadillas for 4 minutes on each side or until golden brown.

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Cooking Spray

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Frying Pan

Remove the quesadillas from the pan, and cut each into 4 wedges.

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Frying Pan

Combine vinaigrette with lettuce, and toss well. Arrange 1 1/2 cups lettuce mixture on each of 4 plates. For each serving, spoon 3 tablespoons reserved beans over lettuce mixture, and place 1/2 cup tomato over the beans. Top each serving with 1/4 cup salsa, 2 tablespoons chopped onion, and 1 tablespoon sour cream.

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Vinaigrette

Sour Cream

Lettuce

Tomato

Beans

Onion

Salsa

Serve each with 4 quesadilla wedges.

Equipment

Ingredients

Servings:

425grams

black beans 86-inchs

(6-inch) corn tortillas 2Tbsps

minced fresh cilantro 1liters

chopped iceberg lettuce 3Tbsps

chopped pickled jalapeño peppers 59milliliters

Dijon-Lemon Vinaigrette 1Tbsp

lime juice 59milliliters

low-fat sour cream 118milliliters

chopped onion 237milliliters

bottled salsa 113grams

cup shredded reduced-fat sharp cheddar cheese 473milliliters

chopped tomato

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.