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Cheesy Quinoa Quesadillas | Mommyhood's Diary
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Cheesy Quinoa Quesadillas

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5

Ingredients

  • 1 cup quinoa
  • 1 cup enchilada sauce
  • 1/2 cup Herdez Salsa Verde
  • 1/2 cup corn kernels frozen or canned
  • 1/2 cup canned black beans drained and rinsed
  • 1/2 cup red onion diced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons – 3 chopped fresh cilantro leaves
  • Kosher salt and freshly ground black pepper to taste (see notes)
  • 1 cup shredded 4 cheese Mexican
  • 10 -12 large flour tortillas
  • 1/4 cup butter melted
  • 2 cups shredded Monterey Jack with Jalapeno divided
  • 1 cup Guasacaca sauce optional
  • 1 Roma tomato diced (optional)

Instructions

  • Cook quinoa according to package instructions. Set aside.
  • In a large bowl, combine quinoa, enchilada sauce, salsa verde, corn, black beans, onion, cumin, cayenne pepper, and cilantro; season with salt and pepper, to taste if necessary. Stir in 4 cheese Mexican and mix to incorporate.
  • Preheat a griddle over medium heat. Brush one side of tortillas with butter.
  • Place a tortilla, buttered side down, on hot pan or griddle. Spoon 1/3 cup quinoa mixture over the tortilla; sprinkle with 1/3 cup of Monterey Jack cheese. Top with a second tortilla, buttered side up. Cook until the tortilla is golden on the first side. Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden and the cheese is melted. Repeat with the remaining tortillas and fillings.
  • Cut each quesadillas into wedges and serve with Guasacaca sauce.

Notes

I didn't add any salt or black pepper since the quinoa was seasoned, and the rest of the ingredients were full of flavor.