I thought this made for a nice appetizer, and very conveniently used up the last of some meatloaf taking up shelf space in the fridge. The original recipe from foodnetwork.com called for serving these with a cilantro cream, which was very popular with exactly ONE person, so I’ve drizzled it here with a bit of Sanford House Dressing and a wee, tiny bit of special sauce – much mo’ better.
•Meatloaf – I had about 1/4 to 1/3 of a loaf left over, which worked out perfectly
•1 can (14.5-oz) black beans, drained and rinsed
•1 scallion, chopped
•1-1/4 tsp chili powder
•Salt and pepper
•2 tbsp butter (for making the quesadillas in a skillet, I used a cool non-stick quesadilla maker Rich’s parents gave us, so didn’t need the butter)
•8 (8-inch) flour tortillas
•2 cups shredded cheddar cheese – I used a slightly spicy pimiento cheese
Mix the meatloaf, beans, scallion, and spices to taste in a bowl.
Sprinkle a tortilla with 1/4 cup cheese (or, spread with spicy pimiento cheese to within an inch so so of the edge), then top with about one-quarter of the meat mixture and another 1/4 cup (or schmear) of cheese – be careful too not overfill.
Melt 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Add a quesadilla and cook until golden, about 2 minutes per side. Repeat with the remaining butter, tortillas and filling. If you have a quesadilla maker – fill the tortillas and cook for three to five minutes, until lightly toasted and the cheese is melted.
Either way, once they’re ready, cut into wedges and serve.