Quesadilla Triangles with Samantha Bann

So my kids and I have a four-day weekend, and it’s always a challenge to figure out what to feed them for lunchtime. School lunches are easy – all dairy and no nuts – but when they are home, they look for variety because they eat the same things for lunch at school. One of my favorite lunches to prepare are quesadilla triangles. They look fun and are filled with soy protein, so it will keep them going until dinner. They can be served hot or cold (sometimes I like to do picnics at the park).

My daughter loves to dip them in two different sauces. One is sour cream and salsa mixed together and the other is sour cream mixed with sriracha sauce. It is a paste of chili and peppers, distilled vinegar, garlic, sugar, and salt. It is quite spicy, but my girl loves the spice! The sour cream will also help mellow out some of the heat.Morningstar makes a great spicy black bean patty that I like to use, but you can always use their garden burger patty instead. I hope you have fun preparing these tasty treats!

Ingredients:

4 black bean or garden burger patties, thawed

Red and yellow pepper, sliced or diced and you can even roast them prior for an extra smoky flavor

Mexican cheese blend

Salsa (I like to use medium heat)

8 regular or whole wheat tortillas (medium size)

Butter or olive oil for pan frying

Method:

1.  Mince up the patties in a glass bowl add your peppers, Mexican cheese, and salsa.
2. Mix together.
3. Lay your quesadillas out and spoon some of the mixture in the middle.
4. Fold the corners together by overlapping them to make a triangle.
5. Heat your pan with oil or butter and place them fold side down and let them brown. This will adhere the fold perfectly.
6. When nicely brown flip them over and brown the other side.

Serve with any sauce you like.

Until next time…Samantha Bann

www.vegasvalleycatering.com