Lentil and Cheese Quesadilla with Honey Adobo Sauce
with pear and celery slaw
Not your ordinary quesadillas! Loaded with protein-packed lentils and served with a sweet and spicy dipping sauce, these quesadillas are flavorful and filling. The fresh, unique slaw is great served on top of the quesadilla slices or enjoyed on the side.
Ingredients
- Celery - 3 ribs , julienned
- Pears, Asian - 1 , julienned
- Lemon juice - 2 Tbsp
- Maple syrup - 2 tsp
- Green onions - 2 stalks , chopped, green and white parts combined
- Corn kernels, frozen or canned - 1 cup
- Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
- Cheese, shredded mild cheddar - 8 oz
- Tortillas, taco-sized corn or flour - 12
- Sour cream - 1/2 cup (sub plain or Greek yogurt)
- Vinegar, red wine - 4 tsp
- Adobo sauce - 2 tsp (from a can of chipotle peppers in adobo)
- Honey - 2 tsp
- Paprika, smoked - 1/2 tsp
Prep
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Make honey adobo sauce - Whisk together sour cream, vinegar, adobo sauce, honey, and paprika. (Can be done up to 5 days ahead)
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Make slaw - Combine celery, pears, lemon juice, maple syrup, and some salt.
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Corn - If using frozen, defrost. If using canned, drain and rinse.
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Make
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Combine corn, lentils, green onions, and cheese.
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Heat a griddle or large skillet over medium heat. (Cook as many quesadillas at a time as your cooking surface will allow.) Place a tortilla on the heated surface. Fill it with lentil / cheese mixture, spreading the filling out nearly to the edges. Top with another tortilla.
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Cook until the bottom tortilla is golden brown and then flip to cook on the other side.
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Transfer quesadillas to a cutting board and slice into wedges.
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Serve quesadillas with Honey Adobo Sauce for dipping. Enjoy pear and celery slaw on the side.
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