Weekly Recipe: BBQ Beef Quesadilla Torta

 

I'm getting behind in my recipe posts.  It could be because I've finally found the perfect harmony between quick and new recipes.  I love to try new things but I tend to be drawn to those that take 3 hours or more to make.  I've managed to train my eye to only save and try the recipes that take less than 30 minutes to prep and cook.  I've found that I shouldn't even bookmark the longer ones or they loom over my head, as if they're calling to me to be made.  Out of sight, out of mind.

This is a recipe I've had saved to my Excel file forever.  Dare I say that I copied it when it was actually published in Southern Living in 2007?!  I'm a hoarder when it comes to recipes.  I told Wes that I was somewhat leery of the recipe since it had taken me so long to make it.  He gave me the questioning eye, yet was more than willing to "give her a go," as he aptly puts it.

What was I waiting for?  This recipe was super quick and mighty tasty!  It reminded us of another one of our favorite boxed meals from yesteryear - you know when I, gasp, made things from boxes!  It was an Old El Paso kit that we fondly referred to as "taco pile."  Back on topic.  

I used an organic bbq that I found at Whole Foods for ease and convenience but otherwise followed the recipe pretty closely (I did cut out some of the cheese).  For the bbq sauce, I used our favorite, Montgomery Inn.  If you haven't tried it, you should.

Yum, yum, get ya some of this!

BBQ Beef Quesadilla Torta

adapted slightly from Southern Living

1/2 pound (about 2 cups) chopped barbecued beef
1 (15-oz.) can black beans, rinsed and drained
1/2 cup barbecue sauce
4 (10-inch) burrito-size whole wheat flour tortillas
1 cup seeded, diced plum tomatoes (about 2 large)
2 green onions, finely chopped 

1 1/2cups (6 oz.) shredded Mexican-style cheese blend
sliced avocado
Toppings: sour cream, barbecue sauce
Garnish: fresh cilantro sprigs

1. Stir together barbecued beef, black beans, and 1/2 cup barbecue sauce in a medium bowl.

2. Place 1 tortilla in a lightly greased 10-inch springform pan, and spread with one-third beef mixture. Sprinkle with one-third each of tomatoes, green onions, and cheese. Repeat layers twice. Top with remaining tortilla, and gently press. Cover pan with aluminum foil.

3. Bake at 400° for 15 to 20 minutes or until golden brown. Remove sides of pan, and cut into wedges. Serve with sliced avocados and desired toppings. Garnish, if desired.