Meatloaf Quesadillas with Cilantro Cream

Name: Meatloaf Quesadillas with Cilantro Cream
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp apple cider vinegar; 79 milliliters breadcrumbs; 411 grams black beans, drained and rinsed; 0 teaspoons cayenne pepper; 1 teaspoon chili powder; 1 large egg; 8 8-inchs 8-inch flour tortillas; 118 milliliters fresh cilantro, plus more for garnish; 79 milliliters chopped fresh parsley; 2 cloves garlic, grated or finely minced; 2 teaspoons green hot sauce; 1 teaspoon ground cumin; 1 Juice lime; 118 milliliters ketchup; 4 servings Kosher salt and freshly ground black pepper; 4 servings Kosher salt and freshly ground pepper; 1 Tbsp packed light brown sugar; 680 grams meatloaf mix (ground beef, pork and/or veal); 79 milliliters milk; 1 small onion, finely minced; 1 scallion, chopped; 473 milliliters shredded cheddar cheese; 118 milliliters sour cream; 2 Tbsps unsalted butter; 1 Tbsp vegetable oil; 3 Tbsps Worcestershire sauce

Meatloaf Quesadillas with Cilantro Cream might be just the hor d'oeuvre you are searching for. This recipe serves 4. One serving contains 1252 calories, 71g of protein, and 69g of fat. This recipe covers 39% of your daily requirements of vitamins and minerals. Only This recipe is typical of Mexican cuisine. A mixture of butter, brown sugar, juice of lime, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the apple cider vinegar you could follow this main course with the eggless plum cake , how to make plum cake as a dessert.

Instructions

Make the cilantro cream: Puree the sour cream, cilantro, lime juice and hot sauce in a blender until smooth.

Ingredients you will need

Lime Juice

Sour Cream

Hot Sauce

Cilantro

Cream

Equipment you will use

Blender

Mix the meatloaf, beans, scallion, cumin, cayenne, and salt and black pepper to taste in a bowl.

Ingredients you will need

Salt And Pepper

Green Onions

Ground Cayenne Pepper

Beans

Cumin

Equipment you will use

Bowl

Melt 1/2 tablespoon butter in a large nonstick skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tortilla

Butter

Cheese

Meat

Equipment you will use

Frying Pan

Cut the quesadillas into wedges and serve with the cilantro cream.

Ingredients you will need

Cilantro

Cream

Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl.

Ingredients you will need

Worcestershire Sauce

Chili Powder

Breadcrumbs

Parsley

Garlic

Onion

Milk

Egg

Equipment you will use

Bowl

Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves.

Ingredients you will need

Salt And Pepper

Meat

Heat the vegetable oil in a large nonstick skillet over high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add the loaves and brown about 3 minutes per side.

Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat.

Ingredients you will need

Ketchup

Vinegar

Sugar

Meat

Equipment you will use

Whisk

Bowl

Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Transfer the loaves to a plate.

Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes.

Ingredients you will need

Ketchup

Equipment you will use

Frying Pan

Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas.

Ingredients you will need

Glaze

Photograph by Antonis Achilleos

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. 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. You could try Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 20 dollars per bottle.