Oh, bother!
I had made my new fave no-gluten meatloaf (with oatmeal crumbs replacing the bread), and I kinda overdid the veggies added, yielding me a tasty, pretty healthy (with all those extra veggies and all), but very crumbly meatloaf.
What to do?
Why, turn the leftovers into meatloaf quesadillas, of course!
And, let’s go ahead and add some refried black beans to the meatloaf mixture to bump up the good-for-you.
INGREDIENTS
Quesadillas:
•3 cups crumbled meatloaf
•1 can (16 oz) refried black beans
•1/4 cup diced sweet onion
•1 tbsp Sherry Peppers Sauce
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 tsp Cajun Seasoning – or cumin or your fave seasoning blend
•1/4 tsp Cayenne
•1/4 tsp Seasoned Salt
•1/4 tsp black pepper
•Shredded Cheddar/Jack cheese
•8 flour tortillas (8 inch)
Toppings:
•Medianoche Mayonnaise
•Shredded lettuce
•Diced tomato
•Diced sweet onion
•Fresh chopped parsley
•Sour cream
Heat your oven to 200º.
Place the meatloaf and the black beans in a large mixing bowl, then ‘wave for 90 seconds to loosen them both up a bit.
Stir the onion and seasonings into the softened meatloaf and refried bean mixture until well blended.
Heat the Quesadila maker or melt 1/2 tablespoon butter in a large nonstick skillet over medium-high heat.
Place a tortilla on a board and sprinkle with 1/4 cup of cheese. Scoop about 1/4 cup of the meatloaf mixture over the cheese, then spread out to within about one inch of the edge of the tortilla. Be careful not to overfill your quesadilla – see the image to the right.
Oops!
Top with another tortilla and cook until golden, about 2 minutes per side in a skillet or four or five minutes total in the quesadilla maker. Place the finished quesadilla on a rack in the warm oven, then repeat with the remaining tortillas and filling.
Cut the quesadillas into wedges and serve with your preferred toppings.
Nice save from a crumbly meatloaf!