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Easy Esselstyn Diet Recipes with Pictures: Roasted Jimmy Nardello Quesadilla

With Corn and Black Beans

 

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Roasted Jimmy Nardello Quesadilla

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Dinner

Dinner

This quesadilla beats any hunger but is light and refreshing.

Served

The Jimmy Nardello sweet peppers roasted using freshly picked from the CSA farm enhance the sweet taste of the roasted corn and the black bean filling. This is a wonderful filling summer treat.

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Get in Advance:

 

3 husks of sweet corn

1cup Basmati rice

½ cup of low-salt vegetable broth

2 cans of black beans

½ cup of roasted tomatoes (from can)

4 garlic clove, minced (1 tablespoon)

1/2 tablespoon hot red pepper sauce or ½ of a ¼ teaspoon crushed hot red pepper flakes

1 table spoon of cumin

A bunch of Jimmy Nardello peppers

1 2 10 inch brown rice tortillas

 

Have On Hand:

½ cup of nutritional yeast

½ cup of low-fat soy milk

 

Ingredients

Recipe

(Modified to Esselstyn diet from www.simply.recipes.com/recipes/quesadilla/)

 

For 2-Portions. Prep time 80 min but worthwhile.

 

Prepare the Roasted Corn

Soak husked corn in water for 15 min – tip of ears pointing down and preheat grill to 450 degree F

Roast corn in husks for 45 min at 450 degree F so that the husks are dark and burned.

Remove all husk leaves, separate the corn and remove kernel from the cob with a knife

While the corn is prepared

Prepare the rice

Cook 1 cup of brown basmati rice with 2 cups of water

After the water is boiling simmer for 25-30 min.

Prepare the black beans

In a big bowl mix

2 cans of black beans broth to solubilize the caramelized layer.

½ cup of chunky roasted tomatoes with fluid

1 tablespoon of cumin

1 tablespoon of granulated garlic (~ 4 medium sized cloves)

½ teaspoon of hot red pepper sauce or ½ of ¼ teaspoon of crushed hot red pepper flakes

1 cup of brown basmati rice

Roasted Jimmy Nardello peppers

Half the peppers and remove stems and seeds

Broil peppers with skin up on a sheet under a broiler until skin starts to blister – a few minutes

Chop the softened peppers in ¼ inch pieces

Prepare the cheese sauce

In a pan smoothen ½ cup of no-fat soy milk and ½ cup of nutritional yeast

Use when still hot avoiding a lumpy skin to form on the surface of the sauce

Make the Quesadilla

Heat a 10 in tortilla from both sides until blisters are brown

Spread cheese sauce over the entire surface

Spread a thin layer of bean mixture over the entire surface

Then, add a thin layer of corn

Finally sprinkle the Jimmy Nardello pepper over the filling

Flip one half of the tortilla over the other half and it press down with a spatula for compacting the filling.

Ready to Serve

Serve hot with salad and salsa

Workplace

Assembling the ingredients

 

Soaking the corn ears in water before roasting.

 

Roasted corn in its charred husks.

 

The corn should be browned in some places

Use a knife to remove the kernels

The black bean filling

The broiled peppers are soft and have a blackened skin

Prepare a “cheese” sauce from soy milk and nutritional yeast

 

Ready to prepare the quesadillas

Heat without oil or fat the 10 inch  tortilla until the forming blisters  brown

 

Spread cheese sauce over the tortilla

Cover with a thin layer of black bean mixture

 

 

Cover with corn and pepper pieces and flip over ½ of the pie folding under the roasted sweet pepper layer

Prepared

Posted by Klaus

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Sep 04, 2011:

 

I got a bunch of sweet roasting peppers from the CSA farm and repeated successfully this amazing dish. This time the peppers were providing the accent they deserved.

Smoothened black bean filling

Chopped JN peppers

 

 

Ready for preparing the quesadillas

Prepared

Posted by Klaus

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Sep 18, 2011:

 

New sweet roasting peppers from the CSA farm afforded another quesadilla dish. The recipes makes up to 3 10 inch quesadillas two of which I froze for later consumption.

Smoothened black bean filling

Roasted JN peppers

 

Preparing the “Cheese” Sauce

Ready for preparing the quesadillas

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