12-Year White balsamic ·
Aji Verde Crush olive oil ·
Chipotle olive oil ·
Jalapeno Lime balsamic ·
SELECT Delicate olive oil ·
Vegetables ·
Vegetable Quesadillas with Black Bean Salsa and Border Guacamole
Vegetable Quesadillas with Black Bean Salsa and Border Guacamole
Submitted by Corporate Chef Andy Stewart
Vegetables
Ingredients
- 4 12-inch flour tortillas
- 1 teaspoon Fustini’s Delicate SELECT olive oil
- 1 large onion, sliced
- 6-8 artichoke hearts, well-drained and roughly chopped
- 1 roasted red pepper, diced
- 1 lb asparagus, peeled and cut on the bias into 2-inch pieces
- 1 tablespoon Fustini’s Chipotle olive oil
- 1 lb Mexican crumbling cheese or blend
- 1 cup cooked black beans
- 1 jalapeno, minced
- 2 tablespoon white onion, finely diced
- 1 garlic clove, minced
- 3 tablespoon red pepper, finely diced
- 1/4 cup cucumber, peeled, seeded and finely diced
- 2 Roma tomatoes, peeled, seeded and chopped
- 1/4 cup cooked corn
- Juice of 1/2 lime
- 1 teaspoon Fustini’s Jalapeno Lime balsamic
- 1/2 teaspoon Fustini's Aji Verde Crush olive oil
- 1/8 teaspoon cumin
- 1/8 teaspoon chili powder
- 2 tablespoons cilantro, chopped
- 3 avocados, ripe
- 2 tablespoons cilantro, plus more for garnish
- 1/2 cup red onion, finely diced
- 1-2 jalapeno, seeded and minced
- Juice of 1 Lime
- drizzle Fustini’s Persian Lime olive oil
- freshly ground black pepper
- Kosher salt
- drizzle Fustini’s 12 Year White Balsamic Vinegar
Directions
- Preheat oven to 400 degrees. Heat a 14-inch nonstick skillet over moderate heat. (You may also do this on a flat top). Place the tortilla on the heat and wait for some bubbling, flip over. Flip again and continue cooking on each side until the tortilla is dry and crisp. Remove from pan and carefully set on baking sheet. Repeat until all tortillas are crisp, stiff and dry. Use more than one baking sheet if necessary.
- Heat Fustini&rsquo,s SELECT olive oil in large skillet over moderate heat and just as the oil begins to smoke, add the onion and caramelize, stirring often - 10 minutes. Add the artichoke hearts and red pepper and cook another minute.
- Remove from the heat and add the asparagus. Spread the mixture over each of the four tortillas, drizzle with Fustini&rsquo,s Chipotle olive oil, top with the cheese and place into a hot oven.
- Bake until cheese is bubbly and quesadillas are hot. To serve, invert one of the quesadillas onto another, or fold each one over to make half moons. Cut into wedges and serve with black bean salsa and border guacamole.
- Cut avocados in half, remove the pit, score meat in a crisscross pattern and remove with a spoon to a large bowl. Add cilantro, red onion, jalapeno, lime juice, Fustini&rsquo,s Persian Lime olive oil and a little salt and freshly ground black pepper and fold together. Season with Fustini&rsquo,s 12-Year White Balsamic and serve with chips.
- Combine all ingredients and refrigerate until ready to use.
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