So I didn’t totally copy them but it’s pretty close. Here is my inspired version…
– 2 medium sized flour tortillas
– thinly sliced mild cheddar cheese
– 1 tbs of diced pineapple
– 2 tbs of black beans
– 1 tbs of vegetable oil
– a few springs of cilantro
* amounts may vary depending on
To begin, you’ll want to lay a few pieces of the cheddar on top of one of the tortillas. Remember to try and center the cheese in the middle to avoid it spilling out while it’s melting. You can also use shredded cheese which would probably work a little better and melt a little smoother.
Next you’ll want to gently spoon on all of the black beans.
Now it’s time for the pineapple! I love the pineapple in this because it just provides a perfect little pop of sweetness in each bite. I think it marries perfectly with the saltiness of the cheddar and the heaviness of the black beans.
After that, it’s time to add the cilantro. I will put cilantro on anything but i know that some people hate the stuff so feel free to avoid it if you’re not into it. Cilantro Hater’s it’s not your fault!
Now pile on the last of the cheese while trying to keep the most of it in the center.
Then for the last step, just add the other tortilla and you’re done building!
Before you put the quesadilla in your pan you’ll want to add half the oil and turn the heat to medium high. Once the oil and the pan starts to heat up add the sammie and spin it to evenly distribute the oil.
After about a 2 or 3 minutes on one side, pick the quesadilla up with your spatula and drizzle the remaining olive oil, flip the sandwich, and spin it. Cook for an additional few minutes until it looks all purrtyyyy and golden and the cheese is melted throughout.
Then take it off the skillet and serve!
Pair with some pico, sour cream, lime wedges, and some sunshine (or really bright lamps if you’re stuck in the cold like me) and you’ll have a delicious semi-tropical meal!