Quesadillas with peas instead of kidney beans. I'm not too fond of kidney beans, brown beans, flageolet beans, ... so I tend to either leave them out of certain dishes altogether, or replace them with peas. As a child, whenever I had to eat those beans, I would swallow them whole ;-). I do make sure the children get to eat them every once in a while, and so far, they even seem to like all kinds of beans. The older they get, the more I'll have to pretend I'm a beanlover, too. Who knows, maybe I could even grow to really love them?
Anyway, these quesadillas are vegetarian. No meat, but obviously there's cheese inside.
Quesadillas with peas
- olive oil
- 2 cloves of garlic, crushed
- 2 tsp ground cumin
- 1 tsp ground chilipepper
- approx. 400 g frozen peas, cooked
- 60 ml sweet chili sauce
- salt and ground black pepper
- 1 cup grated cheese (mixture of parmesan & old Gouda cheese)
- 2 tbsp fresh coriander and/or spring onions, chopped
- 8 fresh wheat flour tortillas (supermarket)
- Heat the oil and fry garlic, cumin and chilipepper for about 1 min.
- Put the cooked peas in the blender and mix them with the garlic, spices and sweet chili sauce. Season with salt and black pepper.
- Spread 2 large spoonfuls of the pea mixture on one tortilla, put it in a hot (pancake) pan with the tortilla at the bottom, sprinkle some coriander and/or spring onions on top and approx. 1 tbsp grated cheese.
- Put another tortilla on top and bake until the bottom one turns light brown (check by lifting it with a spatula or something similar, not a fork as it will tear).
- Turn the quesadilla over and bake the other side until lightly brown. Repeat until you have 4 quesadillas.
(Dutch version of recipe available on demand)
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