Meatloaf Quesadillas with Cilantro Cream

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

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, recipe follows

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

Mini Skillet Meatloaves

1/3 cup breadcrumbs

1/3 cup milk

1/3 cup chopped fresh parsley

1 large egg

3 tablespoons Worcestershire sauce

1 small onion, finely minced

1 teaspoon chili powder

2 cloves garlic, grated or finely minced

1 1/2 pounds meatloaf mix (ground beef, pork and/or veal)

Kosher salt and freshly ground pepper

1 tablespoon vegetable oil

1/2 cup ketchup

1 to 2 tablespoons packed light brown sugar

1 tablespoon apple cider vinegar

Directions

  1. Make the cilantro cream: Puree the sour cream, cilantro, lime juice and hot sauce in a blender until smooth.
  2. Prepare the quesadillas: Mix the meatloaf, beans, scallion, cumin, cayenne, and salt and black pepper to taste in a bowl.
  3. 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

  1. Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves.
  2. Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side.
  3. Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.
  4. Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas.

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