Posts Tagged ‘quesadilla’

by Sarah Steimer

This is a very simple recipe, but sometimes it’s good to have a quick standby — especially for lunch. Plus, I’ve had a few people tell me they’re never quite sure of what to do with kale so I wanted to share something that is easy on the taste buds but still really healthy.

  • 2-3 large leaves of kale
  • water
  • olive oil
  • 2 small soft corn tortillas
  • 4 tablespoons or so of crumbled feta cheese
  • salt and pepper, to taste

Rinse the kale and finely chop. Toss the kale in a small sauté pan over medium- low heat with salt and pepper, adding a few tablespoons of water as you go so the kale may wilt. Remove the kale from the pan and set aside.

While the pan is still hot, add enough olive oil to coat the pan. The heat should still be medium-low. Wipe one side of one of the tortillas in the oiled pan and set the tortilla aside. Place the other tortilla in the pan and top with half of the feta cheese, the kale and then the rest of the feta. Place the oiled tortilla on top, oiled side up.

Let the bottom tortilla crisp and brown, about 3-4 minutes. Pick the quesadilla up with a spatula and flip over. This is a little easier if you lean the pan on an angle when you flip it. Cook for another 3-4 minutes or until this opposite side is browned and crisp.

Remove from the pan and cut into four pieces. Serve with fresh salsa or guacamole.

Makes one serving.

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by Sarah Steimer

This was the result of having some fresh veggies and needing a simple dinner idea for my family when they came to visit.

  • 1 green zucchini, small to medium
  • 1 yellow squash, small to medium
  • 1 red pepper
  • 1 cup corn, fresh or canned
  • 1/3 red onion
  • salt and pepper
  • 1/4 cup fresh cilantro
  • 1 cup shredded cheese (pepper jack is great)
  • 8 soft tortillas

    Using both yellow and green zucchini with the red pepper really pops some color into an otherwise bland-looking quesadilla.

Dice the onions and pepper. Thinly slice the zucchini to about a 1/4-inch thick or less. In a medium saucepan, heat a few tablespoons of olive oil and add your vegetables. Saute over medium heat, adding salt and pepper, until tender.

Place half the cheese on four of the tortillas, then evenly distribute your vegetables on top. Add cilantro and more cheese – this way the lid will stick. Place another tortilla on top.

Cook the quesadillas in a pan, on a grill OR (I found this to be the easiest) in a sandwich-maker. Cut the quesadillas into quarters before you cook them, so the flipping process isn’t easier and you don’t drive yourself nuts trying to keep all the veggies inside.

Serve with plain, low-fat yogurt (healthier than sour cream!) and salsa.

Makes four quesadillas.

Recipe: Sarah Steimer

Photos: Sarah Steimer

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by Caitlin Saniga

This quesadilla is three layers of awesome. And don't even kid yourself — you can't eat it on your own.

  • 4 8-inch flour tortillas
  • 1 8-ounce package peeled chopped butternut squash, cut into 1/2- to 3/4-inch cubes
  • 2 tablespoons vegetable oil, divided
  • 1 cup chopped white onion
  • 1 15- to 16-ounce can black beans, rinsed, drained
  • 1/2 cup salsa, divided
  • 2 garlic cloves, divided
  • 1 teaspoon chili powder
  • 1 cup coarsely grated hot pepper Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • sour cream, if desired
  • additional salsa
  • fresh cilantro sprigs (for garnish)
First layer: black bean mixture (black beans, salsa, chili powder and garlic) plus cilantro

First layer: black bean mixture (black beans, salsa, chili powder and garlic) plus cilantro

Preheat broiler. Put tortillas in a single layer on a baking sheet. Brush lightly with oil. Broil until toasted, 2 or 3 minutes. Turn; set aside.

Second layer: cheese

Place squash in a microwave-safe bowl. Sprinkle water over, cover with plastic wrap and microwave until just tender, about 3 minutes; drain.

Third layer: squash and onions

Third layer: squash and onions

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and saute until beginning to brown, about 3 minutes. Add squash; stir 1 minute. Season with salt and freshly ground pepper. Spread out the  squash in an even layer over 1 tortilla. Add 1 tablespoon oil to skillet. Add beans, 1/4 cup salsa, garlic, and chili powder. Using a potato masher, crush until beans are coarsely mashed; season with salt and pepper. Stir in 1/4 cup salsa. Spread over second tortilla. Sprinkle cheese over third tortilla. Leave fourth tortilla plain.

Broil tortillas until cheese melts and vegetables are browned in spots, about 3 minutes, watching to prevent burning. Transfer black bean tortilla to plate; sprinkle 1/4 cup cilantro over. Top with cheese tortilla, squash tortilla, then plain tortilla. Cut into 4 wedges. Garnish with sour cream, salsa and cilantro sprigs.

Makes 4 servings.

Recipe: Bon Appetit

Photos: Caitlin Saniga

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by Caitlin Saniga and Sarah Steimer

Caitlin visited Sarah in Pittsburgh for two days and they fit in as much quality food time as possible, visiting the Bethel Park Farmer’s Market and the Strip District. For lunch one day, the ladies (plus Sarah’s mom) wandered into South Side and decided on Mantini’s Wood Fired. Caitlin and Sarah both got the Barbequed Pork Quesadilla for $6.95. It made the  $6 Snacks cut, though, because it was meant to be split: It was listed as an appetizer on the menu.

Sarah: I really want to go back to Mantini’s Wood Fired. That quesadilla was too good to forget. I’ve sort of gotten away from meat-based dishes, especially when I eat out, but that was an exception.

Caitlin: I feel the same way. And, while the quesadilla we ordered was full of pork, I felt like it was really balanced by the fresh tomato salsa and smoky apple flavors.

S: I would have felt like a loser getting just a salad when the interior has such a rugged feel with exposed-brick walls and dark-hued woods and … fire. I guess my mom did get a salad, but she redeemed herself by getting the day’s beef brisket on top.

C: Yea, there was no way I’d order just a salad when I could watch/smell/hear the chefs slicing and cooking up the smoky meats. That open-kitchen arrangement was really cool. We probably could have walked up and watched them cook our food if we’d wanted.

S: I’ve read they have pretty good drink specials as well. I saw a tweet by @southsidepgh the one day saying, because it was a full moon, they were selling $3 Blue Moons.

C: They have daily house-made soup specials, too.

S: I wanted to take you somewhere authentically Pittsburgh, and I’d never been to Mantini’s before to verify that it would serve such a purpose. But, luckily, Mantini’s just happened to have authentic Pittsburghers to make up for the fact that it wasn’t covered in Terrible Towels.

C: I was OK with that.

S: I seriously couldn’t have planned what happened better: My mom interrupting someone’s lunch like it was no big deal. The man being so excited to talk about his lunch and even offering (as a joke, I assume) a bite of his meal before he started in on it — announcing that it was just that “Pittsburgh friendliness.” I almost just threw my hands up. It’s everything I try to explain to people about Pittsburgh, summed up in a five-minute exchange between my mother and a stranger. I’m definitely going back. I hear ownership is changing, but I would hope they’re keeping that quesadilla.

C: Let’s go next time I’m back in town.

S: Go Steelers.

Visit Mantini’s Wood Fired in Pittsburgh’s South Side: 1209 E. Carson St., Pittsburgh, PA 15203; www.mantiniswoodfired.com

Photo: Caitlin Saniga

*$6 Snacks is a recurring feature that reviews an area eatery’s snack — for $6 or less. Look at a map of the places we’ve tried.

Mantini's Woodfired on Urbanspoon

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