This quesadilla made from wheat tortilla can be a complete one for you lunch, because has a hearty filling of meat bread with the addition of vegetables and mexican cheese. The dish is garnished with a spicy salad of broccoli with cilantro and pickled jalapeno peppers. one serving: (4 total) Calories 940, total fat 54 g, saturated fats, proteins 49 g, carbohydrates 66 g, fiber, mg cholesterol., натрий мг., сахар г. 
Time: 40 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
Quesadilla
- 3 wheat tortillas
- 1 small head of broccoli, divided into small inflorescences, (stalks set aside)
- 1 carrot, finely chopped
- 1 lime juice plus 1 llama serving slices
- 1/2 tbsp. coarsely chopped cilantro
- 1/4 Art. chopped jalapeno pickled peppers plus 3 tbsp. l marinade
- 5 tbsp. l olive oil plus more as needed
- 3 plum tomatoes, diced
- 1/4 small white onion, diced
- 3 tbsp. mitlof meat bread, see recipe below
- 230 gr. mixes of grated Mexican cheeses or hot cheddar
- Sour cream for serving
Mitlof
- 1 kg. combined minced beef, pork and veal
- 1 tbsp. panko breadcrumbs
- 2 large eggs
- 1 and 1/4 Art. ketchup
- 2 tbsp. l Worcester sauce
- 4 feathers of green onion, finely chopped
- 2 tbsp. l chopped parsley plus for topping
- 2 tsp chopped thyme
- 350 gr chopped potatoes in half
- 3 carrots, sliced 2.5 cm thick.
- 1/4 Art. low salt chicken stock
- 2 tbsp. l brown sugar
Recipes with similar ingredients: tortilla, ground beef, cabbage broccoli, carrots, jalapenos, tomatoes, Worcestershire sauce, thyme, parsley
Recipe preparation:
- Preheat the oven to 200 ° C. Put broccoli inflorescences in dishes for the microwave and add 2 tbsp. l water. Cover with plastic wrap and cook until soft, about 3 minutes. By time, cut the broccoli stalks in a pan and chop on wide long strips with a peeler; shift to large a bowl. Add carrots, half lime juice, cilantro and jalapenos, marinade and 3 tbsp. l olive oil; mix. Flush inflorescences under cold water and wring out; add to the pan and mix.
- Combine the tomatoes, onions and another piece of lime juice, cilantro and jalapenos in a bowl. Mix half salsa with meat bread.
- Spread the mixture of meat bread between the tortillas, laying out her from one edge of the cake. Sprinkle cheese on top, then fold tortilla in half, closing the filling. Preheat the remaining 1 tbsp. l olive oil in a large nonstick pan moderately high heat. Fry the quesadillas in batches until golden color, for 1-2 minutes. on each side, lubricating pan between batches as needed.
- Transfer to a baking sheet and bake for 5 minutes, until the cheese will not melt. Cut the quesadillas into triangular pieces and serve with sour cream, remaining salsa, lime wedges and a side dish of broccoli. A recipe for quesadillas with black beans and mitlof.
Mitlof bread in a slow cooker
Combine minced meat, panko breadcrumbs, eggs, 3/4 tbsp. ketchup, 1 tbsp. l Worcester sauce, chives, parsley, thyme, 1 tsp salt and a pinch of pepper in a large bowl; mix hands to connect the components. Form a log of size 13×23 see. Put meat bread in a slow cooker with a volume of 6.8 liters. Sprinkle potatoes and carrots on top and around meat bread. Pour in chicken bouillon. Close the slow cooker and cook for 8 hours in slow mode. cooking or 4 hours in quick cooking mode. When the meat bread is ready, remove the excess fat from the meat juice, in slow cooker. In a small bowl, mix the remaining 1/2 tbsp. ketchup, 1 tbsp. l Worcester sauce and brown sugar, then stir 1/4 tbsp. juice from a slow cooker. Lubricate the meat bread on top with icing. Close the slow cooker and let the meat bread stand for 10 min. Remove the meat bread from the slow cooker and cut in half. Use the meat bread in the filling, serve the rest half with vegetables, sprinkled with parsley.
