Yet Another Quesadilla and Salsa

Yesterday it was really hot and it was calling for yet another lazy just throw everything together kind of cooking style so I ended up making yet another Mexican happy meal. I love making quesadillas, they're easy to make, really tasty, portable and sure healthier than the fast food version that has 50% cheese. The cheesy and greasy fast food type probably tastes better because of all that ooey goey melted cheese and the full-fat sour cream but whatever, home-made ones are much kinder to the waist and the heart. I'm trying to be virtuous here. By the way if you have a good idea on how I can avoid burning my tortilla, please post it. I seem to have a hard time not doing that.

Roasted Pepper and Black Bean Quesadilla for 21 yellow pepper, chargrilled or roasted, peeled and chopped

1/2 cup of frozen corn

1/2 cup canned black beans

1 tomato, seeded and chopped

half an onion, finely chopped

1/2 cup of Tex-Mex cheese

pinch of cayenne, cumin, ancho chili and dried oregano

chopped cilantro

1 tbsp olive oil

salt and pepper to taste

2 pcs. store-bought tortilla

In a hot pan, sauté onion in olive oil until golden, add cayenne, cumin, ancho chili powder and dried oregano, sauté for 1 - 2 minutes until fragrant then throw in the beans and veggies except for the chopped tomatoes and add the cilantro. Season with salt and pepper and cook for 5 - 7 minutes then add the tomatoes and cook for 3 minutes. The tomatoes should just be warmed, it should retain its shape. Divide in 2.

Heat another frying pan on medium heat and coat it with oil. Put the one tortilla and scatter 1/4 cup of cheese, melt the cheese slightly then add half of the sautéed veggies on one end of the tortilla then fold. Cook for a minute or two on each side making sure the cheese is fully melted. Do this to the other tortilla using the remaining ingredients. Cut and serve with sour cream or plain yogurt dusted with cayenne pepper. If you like you can also serve it with guacamole or try my avocado and mango salsa instead.

Avocado and Mango Salsa

1 medium ripe avocado, peeled, pitted and diced

1 ripe mango, peeled, pitted and diced

chopped cilantro

1 jalapeño pepper, seeded, pith removed and finely diced

juice of 1 lime

pinch of cayenne, cumin, and ancho pepper powder

salt and pepper to taste

1 tbsp olive oil

1 tbsp rice vinegar

Toss all of the ingredients together making sure the avocado and mango are well coated with all the other ingredients then refrigerate for at least 15 to 30 minutes to allow all the flavours to blend. Serve with the quesadilla.

This salsa is actually more like dessert. It was sweet, spicy, tangy and refreshing at the same time. It will probably be good with tacos and some chips too.