I’ve got your Cinco de Mayo party right here! Caramelized Veggie Quesadillas, traditional and mango salsa, chunky guacamole…y mas! (That’s ‘and more’ for you gringos)
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These quesadillas are filled with caramelized bell peppers, shallots, corn and black beans. “Caramelizing” vegetables simply means you cook them slowly, as the liquid inside the vegetables evaporates their natural sugars intensify making them sweeter. And if all the vegetables inside the quesadilla weren’t enough we are topping them with more!
The Recipes: Caramelized Veggie Quesadillas with Salsas and Guacamole
Makes eight servings
8 Tortillas (gluten free peeps use gluten free tortillas)
1 lb cheddar or jack cheese, shredded or sliced
8 shallots, peeled and sliced
1 orange, 1yellow and 1 red sweet bell pepper, thinly sliced (love my 8″ Wusthof Chef’s knife!)
1 cob fresh white or yellow corn, kernels cut off cob
¼ cup black Beans
1 T balsamic glaze
Vegetable prep: Place a large pan on cooktop on medium heat. (I like non stick toxin free ceramic pans for this job) Add a little butter, olive oil, coconut oil or ghee. When melted add shallots and bell pepper. Sautee till peppers and onions are nicely browned, about 20-25 minutes, stirring occasionally. The key to caramelizing veggies is patience. Don’t rush them. When onions and peppers are nicely browned add corn and beans and cook 3 more minutes. Sprinkle with sea salt, freshly ground pepper and remove from heat. Drizzle with a tablespoon of balsamic glaze and stir.
Quesadilla prep: Place a pan or skillet on cooktop on medium (I love this Panini Pan). Place tortilla on pan sprinkle half the tortilla with desired amount of cheese and top with desired amount of veggies. Fold the tortilla over and heat until cheese is melted and tortilla starts to brown. Flip tortilla. Remove when the second side is crispy. Serve with traditional salsa or our chucky guacamole.
Salsa and Guacamole Recipes
Fresh salsas and guacamole add flavor, color and healthful nutrients to any meal! They are quick and easy to make and taste even better the next day. Remember these recipes are just a guideline. Want more heat? Add more peppers! Want to cool it down? Add less. It’s up to you, but remember to handle peppers with care! Always wash hands after handling and be careful not to touch your face or eyes fro several hours. See how to handle chilis click here.
Sweet and tangy with a blast of heat.
1 large mango, peeled, cored and diced
¼ of a medium red onion. finely diced
2 tsp cilantro, freshly chopped
juice of half a lime
½ – 1 tsp serrano chile, finely minced (depends on how much heat you want!)
½ of a small red bell pepper, diced
pinch of sea salt (I use Maldon Flaked Chef’s Salt)
Combine all ingredients and toss. Cover and refrigerate till serving.
2 medium tomatoes, diced
½ of one medium white onion, diced, see how here
¼ of one green bell pepper, diced
½ -1 tsp serrano chilis finely chopped, see how here
2 T fresh cilantro, chopped
Juice of half a lime
sea salt, to taste (I use Maldon Flaked Chef’s Salt)
Combine all ingredients except Serrano chili. Add 1/2 teaspoon of chili at a time, mixing and tasting in between additions. When the heat is right, cover and refrigerate till serving.
Less is more! Keep it simple and fresh!
3 avocados, peeled and diced
Juice of half a lime
½ cup Traditional Salsa (recipe above)
1 ½ tsp chopped garlic
1 tsp olive oil
½ tsp Serrano chili, minced (optional)
sea salt, to taste
Squeeze lime juice over diced avocados. Add traditional salsa, garlic, oil, sea salt and gently toss.
More Cinco de Mayo Recipes:
Happy Cinco de Mayo! ~ Linda Spiker
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