Sunday, October 23, 2011

Beet quesadillas

Sounds gross, but these are really delicious.

It's just sliced roasted beets, caramelized onions, pepper jack cheese, and some greenery on corn (or wheat) tortillas. I used baby beet greens and sorrel for the greenery, but you could use almost anything. Or nothing--I made some without greenery, too. Although I will admit the ones with greens were better.

And oddly, they were even better reheated, which is usually not the case with quesadillas.

1 big beet, roasted, peeled and sliced
1/2 onion, sliced and caramelized
shredded pepper jack cheese
beet greens or other greens

In a skillet, warm some oil (olive oil is fine) and lay down a tortilla. Top with onion, sliced beets, cheese, and greens. Top with another tortilla. When the cheese melts, flip it over, and cook until both sides are browned. Repeat.

If you're using wheat tortillas, you can just fold it in half instead of using two per quesadilla.

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