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Vegetarian Quésadillas with Grilled Corn and Slaw Garnished with Pumpkin Seeds https://www.metro.ca/userfiles/image/recipes/quesadillas-vegetariennes-avec-mais-grille-et-salade-garnie-de-graines-de-citrouille-10794.jpg PT25M PT15M PT40M
Thinly slice the onion and bell Pepper.Mince the garlic.Rinse and drain the beans.Chop the tomato.In a pan over medium heat, heat 1/3 of the olive oil and cook the onion, garlic, bell pepper and 3/4 of the spice mix, salt and pepper to taste for 3 minutes, or until softened.Meanwhile, bring a pot of salted water to a boil.Break the corn in half and cook in the boiling water for a few minutes. Remove.Preheat a grill pan or BBQ over medium-high heat.Place 2 tortillas on a clean work surface and top each with 1/4 of the grated cheese, 1/2 the bell pepper mixture, 1/2 the beans, and 1/2 tomato.Top each with jalapeños, remaining cheese, remaining spice mix and remaining tortillas.Baste the quesadillas and corn with 1/3 of the olive oil.Grill the quesadillas and the corn for 2-3 minutes per side, or until crispy and well heated.Toss the slaw with the lemon juice, remaining 1/3 of the olive oil, pumpkin seeds, salt and pepper to taste.Cut the quesadillas and serve in plates with slaw and corn.Source: Missfresh.com
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1/2 lemon 1/2 tsp. (2 1/2 mL) cumin 1 garlic clove 1 Tbsp. (15 mL) pumpkin seeds 270 mL black beans 3 Tbsp. (45 mL) olive oil 1/2 tsp. (2 1/2 mL) jalapeño and Poblano moulus 1/4 tasse (60 ml) pickled jalapeño 1 cup (250 mL) Monterey Jack 2 cups (500 mL) lettuce mix 1 yellow onion 1/2 tsp. (2 1/2 mL) dried oregano 1/2 tsp. (2 1/2 mL) smoked paprika 1 orange bell pepper 1/2 tsp. (2 1/2 mL) garlic powder 1 tomato 4 tortillas 1 corn ear
Vegetarian Quésadillas with Grilled Corn and Slaw Garnished with Pumpkin Seeds

Vegetarian Quésadillas with Grilled Corn and Slaw Garnished with Pumpkin Seeds

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2
servings
0:25
Preparation
0:15
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 1/2
    lemon
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  • 1/2 tsp.
    (2 1/2 mL)
    cumin
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    selected sizes selected varieties


  • 1
    garlic clove
  • 1 Tbsp.
    (15 mL)
    pumpkin seeds
  • 270 mL
    black beans
  • 3 Tbsp.
    (45 mL)
    olive oil
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  • 1/2 tsp.
    (2 1/2 mL)
    jalapeño and Poblano moulus
  • 1/4 tasse
    (60 ml)
    pickled jalapeño
  • 1 cup
    (250 mL)
    Monterey Jack
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    PARMIGIANO REGGIANO CHEESE

    PARMIGIANO REGGIANO CHEESE

    $12.89 /lb

    AGED 24 MONTHS DELI CUT, 2.84/100 g


    MACLAREN'S IMPERIAL COLD PACK CHEESE

    MACLAREN'S IMPERIAL COLD PACK CHEESE

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    230 g


    IRRESISTIBLES ARTISAN GOAT'S MILK CHEESE

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    SARA LEE PIE OR CHEESECAKE

    SARA LEE PIE OR CHEESECAKE

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    SAN DANIELE PROSCIUTTO, MASTRO HAM, GENOA SALAMI, CAMPESINO SALAMI OR GHIDETTI PROVOLONE CHEESE

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    SELECTED VARIETIES, DELI SLICED, 2.42/100 g


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    CHAMPAGNE OR IRISH OR LA SAUVAGINE CHEESE DELI CUT, 4.41/100 g


  • 2 cups
    (500 mL)
    lettuce mix
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    RADICCHIO

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    PRODUCT OF U.S.A. 6.59/kg TREVISO RADICCHIO PRODUCT OF U.S.A. 3.99/lb, 8.80/kg


  • 1
    yellow onion
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  • 1/2 tsp.
    (2 1/2 mL)
    dried oregano
  • 1/2 tsp.
    (2 1/2 mL)
    smoked paprika
  • 1
    orange bell pepper
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  • 1/2 tsp.
    (2 1/2 mL)
    garlic powder
  • 1
    tomato
  • 4
    tortillas
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  • 1
    corn ear
Imprimer ma sélection

Preparation

Thinly slice the onion and bell Pepper.

Mince the garlic.

Rinse and drain the beans.

Chop the tomato.

In a pan over medium heat, heat 1/3 of the olive oil and cook the onion, garlic, bell pepper and 3/4 of the spice mix, salt and pepper to taste for 3 minutes, or until softened.

Meanwhile, bring a pot of salted water to a boil.

Break the corn in half and cook in the boiling water for a few minutes. Remove.

Preheat a grill pan or BBQ over medium-high heat.

Place 2 tortillas on a clean work surface and top each with 1/4 of the grated cheese, 1/2 the bell pepper mixture, 1/2 the beans, and 1/2 tomato.

Top each with jalapeños, remaining cheese, remaining spice mix and remaining tortillas.

Baste the quesadillas and corn with 1/3 of the olive oil.

Grill the quesadillas and the corn for 2-3 minutes per side, or until crispy and well heated.

Toss the slaw with the lemon juice, remaining 1/3 of the olive oil, pumpkin seeds, salt and pepper to taste.

Cut the quesadillas and serve in plates with slaw and corn.

Source: Missfresh.com

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