Meatloaf Quesadillas w/Creamed Cilantro Sauce
(from greenfood’s recipe box)
Prep time: 10 minutes
Cook time: 20 minutes
Serves 4 people
Ingredients
- FOR CILANTRO CREAM SAUCE
- 1/2 cup greek yogurt
- 1/2 cup fresh cilantro, plus more for garnish
- Juice of 1/2 lime
- 2 teaspoons green hot sauce
- For the Quesadillas:
- 2 cups leftover sliced meatloaf
- 1 14.5-ounce can black beans, drained and rinsed
- 1 scallion, chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 8 8-inch flour tortillas
- 2 cups shredded cheddar cheese
Directions
-
Make the cilantro cream: Puree the yogurt, cilantro, lime juice and hot sauce in a blender until smooth.
-
Prepare the quesadillas: Mix the meatloaf, beans, scallion, cumin, cayenne, and salt and black pepper to taste in a bowl.
-
Melt 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Place a tortilla in the pan, sprinkle with 1/4 cup cheese, then top with one-quarter of the meat mixture and another 1/4 cup cheese. Top with another tortilla and cook until golden, about 2 minutes per side. Repeat with the remaining butter, tortillas and filling. Cut the quesadillas into wedges and serve with the cilantro cream.