QUICK AND EASY
Makes 2 servings
Four, 6inch chapati flatbreads
3/4 cup of cooked Red split lentils (preferably cooked in vegetable broth)
2 tablespoons of olive oil
1 tablespoon chopped onion
2 tablespoons of chopped red peppers
1/4 teaspoon red pepper flakes
1 tablespoon cumin powder
1/2 tablespoon of Mexican chili powder
1 garlic clove, chopped
salt and pepper to taste
1/4 cup of monterey cheese
1/4 cup of Pepper jack cheese
Olive oil or butter for frying
In a large heavy bottom frying pan on medium high heat, heat the oil, and add the chopped onions and the chopped red peppers. Cook for 4 minutes, stirring constantly, until the onions are translucent.
Add the red chili pepper flakes, the cumin and the chili powder and stir. Cook the spices for about a minute and then add the chopped garlic. Cook for another 2 minutes, and then add the cooked lentils to the pan. Salt and pepper the lentils to your liking. And cook the lentils for another minute, and then using a large spoon remove them from the pan, and set them aside in a bowl.
Preparing the quesadillas:
In a small bowl, mix together the monterey and the pepper jack cheese together in a small bowl.
Wipe down the skillet, and then melt the butter or oil to make the quesadillas.
Place 2 flatbreads on the counter and fill them each with half of the lentil filling and 1/2 cup of the mixed cheese. Place the other two flatbreads on top of the filled flatbreads, and carefully place the quesadillas on the heated skillet, cheese side down. Cook for 3-4 minutes or until the cheese is melted and the flatbread is browned, and flip to cook the other side for the same amount of time.
Remove the quesadillas from the pan and cut them into four pieces and serve!
Try this sauce for an even better dish!
Cilantro Yogurt Sauce
1/2 cup of plain greek yogurt
the juice of 1 large lime
2 cloves of garlic
1 tablespoon of chopped red onion
1 cup of cilantro, chopped
1/4 cup of parsley, chopped
2 tablespoons of chopped cucumber
Salt and pepper to taste