It’s begun again, guys and gals. The season of debilitating snow storms that render DC-area residents insane, wimpy, and apparently unable to drive is finally here. If you’re from the region, you can relate, and if you’re not, well, you’re probably saying either, “Those winter babies!” or “What’s snow?”
The torrential snow began around 3 pm on Wednesday, just in time for the government to release all federal employees. Snow+every Fed (we’re talking millions of people) leaving work+slow and unreliable Metro=recipe for disaster. One Metro car I boarded was so crowded that, though I couldn’t reach a single bar for support (due to the shortness), I still didn’t fall when the train jolted to a stop. Why? Because I was held upright by my fellow commuters in the sardine can-like conditions of the train. Yeah, good times.
When I finally did make it home, I took a long, wine-full break before starting our Stacked Veggie Quesadilla dinner featured in this month’s Bon Appetit. I don’t make many veggie-centric dishes for dinner, but the inclusion of butternut squash, black beans, and cheese made this dish a real contender.
We accidentally purchased much larger tortillas than the recipe called for, which necessitated broiling the tortillas in two batches instead of just one. To balance it all out, I upped the butternut squash to 16 oz, added a few extra shakes of chilli powder, and threw in a third chopped clove of garlic.
You can see in these photos the wonderful layers you created with your veggie- and cheese-laden tortillas that looks just as good as they taste. We added sour cream on top of our “slices” of quesadilla pie and were in warm, gooey heaven. Delish!
Stacked Veggie Quesadilla
Courtesy of Bon Appetit, February 2011
4 8-inch-diameter flour tortillas
1 8-oz package peeled chopped butternut squash, cut into 1/2- to 3/4-inch cubes
2 tablespoons vegetable oil, divided
1 cup chopped white onion
1 15- to 16-oz can black beans, rinsed, drained
1/2 cup salsa, divided
2 garlic cloves, chopped
1 teaspoon chili powder
1 cup coarsely grated hot pepper Monterey Jack cheese
1/4 cup chopped fresh cilantro
1. Preheat broiler. Put tortillas in a single layer on baking sheet. Brush with oil. Broil until toasted, about 3 minutes. Turn; set aside.
2. Place squash in microwave-safe bowl. Sprinkle water over, cover with plastic wrap, and microwave until just tender, about 3 minutes; drain. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onion and saute until beginning to brown, about 3 minutes. Add squash; stir 1 minute. Season with salt and freshly ground black pepper. Spread out squash in even layer over 1 tortilla. Add 1 tablespoon oil to skillet. Add beans, 1/4 cup salsa, garlic, and chili powder. Using potato masher, crush until beans are coarsely mashed; season with salt and pepper. Stir in 1/4 cup salsa. Spread over second tortilla. Sprinkle cheese over third tortilla. Leave fourth tortilla plain.
3. Broil tortillas until cheese melts and vegetables are browned in spots, about 3 minutes, watching to prevent burning. Transfer black bean tortilla to plate; sprinkle 1/4 cup chopped cilantro over. Top with cheese tortilla, squash tortilla, then plain tortilla. Cut into 4 wedges. Garnish with sour cream, salsa, and cilantro sprigs.