Plato 2 Recipe
Quesadilla - Your choice of meat, rice, beans, lettuce, sour cream, salsa and guacamole
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Ingredients
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Quesadilla Base
Protein (choose one)
Rice & Beans
Fresh Toppings
Seasonings & Extras
Method
Prepare Protein
Chicken
If using shredded chicken, warm 2 cups of cooked chicken in a skillet with 1 tsp oil and 1/4 tsp salt and 1/8 tsp pepper over medium heat until heated through (3–5 minutes). Set aside.
Ground Beef
If using ground beef, crumble and cook 1 lb ground beef in a skillet over medium-high heat until browned. Drain excess fat, add 1 tsp taco seasoning or 1/2 tsp salt and 1/4 tsp pepper, then measure 2 cups and set aside.
Rice & Beans Prep
Warm 1 cup cooked Spanish rice in the microwave or skillet until hot, and warm 1 cup refried beans in a small saucepan over low heat until soft and spreadable. If using black beans, heat and season with 1/4 tsp salt and 1/8 tsp pepper.
Assemble & Cook Quesadillas
Place the tortilla, buttered side down, in the skillet. Sprinkle 1/2 cup shredded cheese evenly over half of the tortilla.
On top of the cheese, layer: 1/2 cup warmed protein (chicken, beef or steak), 1/4 cup warmed rice, and 1/4 cup refried or black beans. Leave a small border so the tortilla will fold without spilling.
Sprinkle another 1/4 cup cheese over the fillings (this helps glue the quesadilla closed). Fold the tortilla in half to enclose the filling. Cook 2–3 minutes until the bottom is golden and cheese begins to melt.
Carefully flip the quesadilla with a spatula and cook another 1.5–3 minutes until the second side is golden and cheese is fully melted. Reduce heat if the tortilla browns too quickly. Transfer to a cutting board and let rest 1 minute; repeat with remaining tortillas and fillings to make 4 quesadillas.
Finish & Serve
Slice each quesadilla into 3 or 4 wedges. Top or serve with shredded lettuce, a dollop (about 1/4 tbs) of sour cream per wedge, 1 tsp salsa per wedge, and about 1/4 cup guacamole per quesadilla (or serve guacamole on the side).
Season with a pinch of salt and pepper to taste and offer lime wedges for squeezing over the finished dish.
Serve immediately while hot so the cheese is melty and the tortillas are crisp.