Cake, Batter, and Bowl

Plantain and Black Bean Quesadillas

Appetizers

So, I have to admit that we’re not huge football fans – in fact, I actually always feel a bit lucky that Apolinaras grew up in Europe and doesn’t follow any American sports at all, so I never get stuck watching them. But, I always insist we tune into the Super Bowl because, you guessed it, I like the commercials, the half time show, and of course the excuse to make some fun snacks! And this year I’m already looking forward to the new Glee episode that will be on after the game too. I’ve really enjoyed reading about everyone’s favorite game day dips and apps around the blogosphere this week and wanted to share one of my own too – plantain and black bean quesadillas with plenty of cheese and pico de gallo.

The recipe is a twist on my very favorite game day snack, plantain nachos, but they’re easier to make because no frying is involved and they’re a bit more hearty. I sandwiched the filling, a mixture of red onions, garlic, super ripe plantains, black beans, cumin, and lime juice, between generous handfuls of cheese and whole wheat tortillas. I always broil my quesadillas because I think it’s easier and healthier than toasting each one up individually in oil in a pan, but you can definitely do that too.

Plantain and Black Bean Quesadillas
Printable Recipe

Ingredients:

Pico de Gallo:
2 medium tomatoes, chopped
1/4 cup chopped red onion
Juice of one lime
1 tablespoon chopped cilantro
1/2 teaspoon salt

Quesadilla Filling:
2 tablespoons canola oil
1/2 red onion, chopped
2 medium yellow plantains mostly covered with brown/black spots, peeled and chopped
2 garlic cloves, minced
1 15.5-ounce can black beans, rinsed and drained
1/2 teaspoon ground cumin
Juice of half a lime
1/2 teaspoon salt

Assembly:
6 8-inch whole wheat tortillas
2 1/2 cups Mexican blend shredded cheese

Directions:
Make the pico de gallo by mixing chopped tomatoes, red onion, lime juice, cilantro, and salt in a large bowl.

To make the quesadilla filling, heat canola oil over medium high heat in a large nonstick skillet and sauté onions and plantains for 8-10 minutes or until tender; add garlic and sauté one additional minute. Mix in black beans, cumin, lime juice, and salt.

To assemble the quesadillas, preheat the broiler. Place 3 tortillas on a large greased cookie sheet. Spread half the shredded cheese evenly on the tortillas; top evenly with the filling, the remainder of the cheese, and the remaining 3 tortillas. Place quesadillas in the oven and broil for 2 to 5 minutes on each side, or until cheese is melted and quesadillas are heated through. Cut tortillas into 4 wedges and top with pico de gallo with a slotted spoon. Makes 6 servings.

Nutrition: 499 calories, 21.7g fat, 10.8g fiber, 20.8g protein per serving
Cost: $1.49 per serving

Pizza Onion Rings

A couple months ago, Apolinaras and I spent a long weekend in Chicago. I was scheduled to give a seminar about my lab’s research at the AACR conference at McCormick center, and Apolinaras tagged along to keep me company. Apolinaras and I went to college and grad...

Manchego Stuffed Spanish Meatballs

Apolinaras and I enjoyed a fun Spanish themed dinner party last week. Elina hosted and made fideos with ham, shrimp, and clams, which was just delicious, and Shannon covered dessert and brought cupcakes filled with dulce de leche and topped with almond cream...

Mashed Potato Stuffed Mushrooms

The holiday party season is here! I tend to be more of a grazer in general (it’s actually sometimes a little embarrassing how often I reach for the goodies in our snack drawer at work!), so I love it when a plentiful appetizer spread at parties lets me try new bites...

Loaded Sweet Potato Skins

Football season is finally here! Ok, so I admit I actually only know this because I saw a game on while I was browsing through the tv channels on the elliptical at the gym. I’m not actually a huge football fan, and much to my brother’s horror, I’ve never tailgated at...

Mini Bean Black Cups Stuffed with Guacamole

There’s nothing better than sitting outside drinking margaritas and munching on guacamole and chips in the summer! We always order guac when we see it on a restaurant menu and I love to make it at home too since it comes together so quickly. Avocados are part of my...

Eggplant and Goat Cheese Crostinis

It’s about time for a recipe post around here, huh?  Don’t worry, I actually spent all last weekend in the kitchen getting ready for our Ultimate Recipe Showdown screening party on Sunday, so I’ve got two appetizer recipes ready to share!  It was the first...

Wild Mushroom Dip with Toasted Bread Strips

I recently had the pleasure of creating a recipe for Natasha’s 5 Star Makeover Summer '10 Special that she just posted this week. For the challenge we received a package of unique ingredients from Marx Foods and were asked to use one to makeover a dish! I chose to use...

Sushi Spring Rolls

You may have noticed I’ve posting less often than usual. I normally try to get about two recipes up per week, but between the exhaustion and nausea of the past several months, I just haven’t spent any time in the kitchen...yep, I’m pregnant!! Apolinaras and I are just...