Beautiful, yummy, vegetarian… QUESDILLAS! Crispy golden brown tortillas wrapped around melted Pepperjack cheese and a spicy lentil and brown rice filling!
for the sauce
1 28 ounce can diced tomatoes
half a yellow onion
2 cloves garlic
1 1/2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon salt
1 tablespoon oil
for the quesadillas
1 cup uncooked brown or green lentils, rinsed
1 cup uncooked brown rice, rinsed
2 1/2 cups vegetable broth
16 flour tortillas
3-4 cups shredded Pepperjack cheese
a few tablespoons butter (optional)
Sauce: Blend all the sauce ingredients together in a blender or food processor until mostly smooth.
Filling: Place the rice, lentils, sauce, and broth in a slow cooker. Cover and cook on high for 4-6 hours or low for 6-7 hours until soft. (Brown rice takes a long time to cook – when in doubt, let it cook longer!)
Assemble: Heat a skillet over medium high heat. Layer the following: tortilla, 1/4 cup cheese, 1/2 cup filling, 1/4 cup cheese, tortilla. Spread the outsides of the tortillas with butter and fry on each side for 3-5 minutes until golden brown. Remove from heat and let stand for a few minutes (they’ll hold together better). Cut and serve! May I suggest topping with Magic Green Sauce?