For
The Love of Your Heart
Easy Esselstyn Diet Recipes with Pictures: Roasted Jimmy Nardello
Quesadilla
With Corn and Black Beans
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Dinner |
Roasted Jimmy Nardello Quesadilla |
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Posted by:
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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
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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
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Use a knife to remove the
kernels
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The black bean filling
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The broiled peppers are soft and have a blackened skin
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Prepare a “cheese” sauce
from soy milk and nutritional yeast
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Ready to prepare the quesadillas |
Heat without oil or fat the 10 inch
tortilla until the forming blisters
brown
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Spread cheese sauce over the tortilla
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Cover with a thin layer of black bean mixture |
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Cover with corn and pepper pieces and flip over ½ of the pie folding
under the roasted sweet pepper layer
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Prepared
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Posted by Klaus
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
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Chopped JN peppers
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Ready for preparing the quesadillas
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Prepared
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Posted by Klaus
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
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Roasted JN peppers
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Preparing the “Cheese” Sauce
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Ready for preparing the quesadillas
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Comments: Write to heart@youworldtree.com and we
will add your contribution here. |
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