A sparing amount of cooking spray is key to perfectly crisp quesadillas--too much and the fat absorbs into the tortilla. Plus, spreading mashed beans onto each tortilla forms a protective layer that keeps the veggie juices contained (and the tortillas crisp).
Very unique and even my picky teenager liked them - spinach and all! Once the filling is prepared, they go together quickly for lunch the next day too. Will definitely make them again.
I followed the recipe for these except that I used whole wheat flour tortillas and plain brown rice instead of brown rice with quinoa. This recipe idea seems like a good one, but the end result was dry and bland (I seeded the poblano which took out a lot of the heat). I think I would have liked them better with more veggies (maybe more spinach?) and more cheese and without the brown rice. And, a regular flour tortilla might be tastier than a whole wheat one, although not as healthy.
Loved these! Prepared as directed and they turned out great.
These are great for a quick lunch or dinner. My changes: 1 Poblano Chile, 6 oz bag of baby spinach, 9 thin slices of sharp cheddar, 1 can beans, 3 tsps. of Cholula, 5 - 8" tortillas and I used the regular sour cream, omitted the lime. For the 5th tortilla I just put the ingredients on half of tortilla and folded it over.
I really enjoyed this--- much more exciting than the standard bell pepper/onion quesadilla I make. Watch the tortillas under the broiler--- can burn fast!
Easy and really delicious. My family does not like really spicy food so I just added a dash or two of hot sauce instead of the 2 teaspoons called for.
