Meatloaf Quesadillas with Cilantro Cream

Total Time:
30 min
10 min
20 min

4 servings

  • For the Cilantro Cream:
  • 1/2 cup sour cream
  • 1/2 cup fresh cilantro, plus more for garnish
  • Juice of 1/2 lime
  • 2 teaspoons green hot sauce
  • For the Quesadillas:
  • 2 cups leftover Mini Skillet Meatloaves, crumbled
  • 1 14 .5-ounce can black beans, drained and rinsed
  • 1 scallion, chopped
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 8 8 -inch flour tortillas
  • 2 cups shredded cheddar cheese
  • Make the cilantro cream: Puree the sour cream, cilantro, lime juice and hot sauce in a blender until smooth.

  • Prepare the quesadillas: Mix the meatloaf, beans, scallion, cumin, cayenne, and salt and black pepper to taste in a bowl.

  • Melt 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Place a tortilla in the pan, sprinkle with 1/4 cup cheese, then top with one-quarter of the meat mixture and another 1/4 cup cheese. Top with another tortilla and cook until golden, about 2 minutes per side. Repeat with the remaining butter, tortillas and filling. Cut the quesadillas into wedges and serve with the cilantro cream.

  • Mini Skillet Meatloaves

  • Per serving: Calories 922; Fat 49 g (Saturated 25 g); Cholesterol 150 mg; Sodium 1,414 mg; Carbohydrate 77 g; Fiber 9 g; Protein 40 g

  • Photograph by Antonis Achilleos

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