Grilled Mexican Quesadilla with Lentils – Lentils.org

Grilled Mexican Quesadilla with Lentils

  By Taylor Kiser      

December 4, 2017

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Taylor lives in Seattle and shares her love of the three F's (Food, Faith, Fitness) on her blog of the same name.

  • Prep: 15 Minutes
  • Cook: 30 Minutes
  • 15 Minutes

    30 Minutes

    45 Minutes

  • Yields: 4
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Directions

  1. Rinse the lentils and stir together the water and lentils in a medium pot and bring to a boil.
  2. Once boiling, turn the heat to medium-low, cover and cook until tender, about 15-20 minutes. Drain and add to a food processor.
  3. Add 1/4 cup (60 mL) of the salsa and salt into the food processor and pulse until combined and smooth, but leaving some lentils intact for texture.
  4. Preheat your grill to medium heat.
  5. Spray one side of each tortilla with the olive oil spray and sprinkle with salt. Place 4 tortillas, un-sprayed side up, onto a baking pan. Spread a lightly heaping 1/4 cup (60 mL) of the lentil puree all over the tortilla, covering it completely.
  6. Then, spread 1 Tbsp (15 mL) of salsa on each of the tortillas. After that, divide the cilantro and, finally, the cheese between each tortilla. Cover with the remaining tortillas, so the sprayed side is facing up towards you.
  7. Gently slide the tortillas on the grill, cover and cook for 3-4 minutes. Gently flip and cook and additional 3-4 minutes. If some of your topping come out after flipping, just gently press them in.
  8. Slice and devour immediately with extra salsa, guacamole, and sour cream if you choose.

Ingredients

1 1/2 cups (375 mL) water

1/2 cup (125 mL) green lentils

1/2 cup (125 mL) salsa, divided

1/8 tsp (0.5 mL) salt

olive oil spray

8 extra-large white corn tortillas (6 inches)

1/2 cup (125 mL) cilantro, roughly chopped

1 1/3 cups (325 mL) Mexican cheese blend

sour cream (optional - for serving)

guacamole (optional - for serving)

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