These southwest quesadillas have a jam-packed veggie-loaded filling that’s cheesy, creamy, and full of flavor with more southwest chipotle sauce for dipping!
So, I did a thing. I combined two of my most beloved foods ever.
Chipotle Sauce + Quesadillas = Match Made In Heaven
As many of you know, I’ve been on a chipotle sauce bender this last year with the creation of my creamy chipotle Sauce, chipotle BBQ sauce, honey-chipotle Sauce, raspberry chipotle sauce and most recently, my southwest chipotle Sauce.
As I mentioned yesterday, Mr. Hungry requested the Subway copycat Southwest Chipotle Sauce recipe for sandwiches, but I thought it would make a delicious component to quesadillas. It would go great in my healthy chicken quesadillas, healthy tuna melt quesadillas, or even my healthy breakfast quesadilla. Still, I decided to try a veggie version to pair with this Sauce. And let me tell you friends, it was a home run!
I’ve been trying to incorporate more beans into my diet because they are so freaking good for you, but the problem is, I just don’t like them. It’s not the taste, it’s a texture thing. I’m happy to have them blended up into just about anything, but one can only eat so much hummus and Banza pasta.
So I’ve been on a mission to come up with recipes that contain beans that the texture won’t bother me in. So I mixed them in with a flavorful combo of sauteed veggies, cream cheese, Mexican cheese, and southwest chipotle sauce. I loved the taste of the black beans in the cheesy mix, and the texture didn’t bother me at all between two golden brown crunchy tortilla layers, so that’s a win!
Let me know if you guys try these quesadillas, it’s freaking delicious!
Let’s Make It!
As you can see from the pictures above, the first step is to make your veggie filling. Dice up your veggies and then saute till soft and warm. Add some seasoning and lime juice and your filling is ready! What I did next was spread cream cheese on half the tortilla, a layer of cheese, and then spread southwest chipotle sauce on the other side. Then I transferred the tortilla to a preheated greased skillet, at which point I added the rest of the quesadilla fillings and folded it over on itself! Easy peasy, like a quesadilla, should be! This one is just souped-up a bit!
Southwest Chipotle Quesadillas
- 1/2 Red Onion diced
- 1 Green Bell Pepper seeds and veins removed, diced
- 2 Roma Tomatoes seeds removed, diced
- 1 can green chiles
- 1 can black beans rinsed
- 1 tbsp avocado oil
- 1/2 tbsp lime juice
- 1/4 tsp salt
- 1/4 cup cilantro
- 6 whole wheat tortillas
- 2/3 cup shredded Mexican Cheese
- 1/3 cup cotija cheese (optional)
- 1/3 cup whipped cream cheese
- 1/3 cup southwest chipotle sauce
- In a large skillet over medium-high heat, saute the green bell pepper and red onion for 3-5 minutes until translucent and tender.
- Add in black beans and green chiles, lime juice, salt, and saute for another 3-5 minutes. Add in cilantro and tomatoes and cook until warm throughout. Remove the mixture from heat and set aside.
- Spread 1/2 of a tortilla with whipped cream cheese (1-2 tablespoons) and the other half (same side) with southwest chipotle sauce. Place on a large greased non-stick skillet on medium-high. Add one tablespoon of shredded Mexican cheese to one side of the tortilla. Top with 1/6 of the bean veggie mixture, 1 tablespoons of shredded Mexican cheese, and one tablespoon cotija cheese.
- Close tortilla over on itself to form quesadilla. Flip quesadilla when the side down is golden brown and crispy. Cook on the other side until golden brown and crispy. Each side will take 3-5 minutes.
- Serve with additional southwest chipotle sauce.