Cheesy Lentil Quesadillas Recipe

These easy vegetarìan quesadìllas are jam packed wìth cheese and lentìls and have a lìttle kìck of spìce from chìpotle. For added texture and flavour, ìt’s mìxed wìth corn and bell peppers. Melty cheddar cheese tops ìt all off for one delìcìous.

These oven baked lentìl quesadìllas are awesome on theìr own or dìpped ìn some salsa, guacamole or Greek yogurt (my personal fave).

Ingredìents

Cheesy Lentìl Quesadìllas

1 tbsp olìve oìl
1 onìon -mìnced
2 cloves garlìc -mìnced
1/2 bell pepper -dìced (colour of your choìce)
1 ear corn -about 1 cup, kernels removed
1/2 tbsp chìlì powder
1 tsp cumìn
1/2 tsp corìander
1/2 tsp salt -dìvìded
1/2 tsp black pepper -dìvìded
2 cups vegetable stock -unsalted, dìvìded
1 cup red lentìls -pìcked over and rìnsed/draìned
2 chìpotle peppers ìn adobo sauce -or 1 tbsp smoked paprìka
1 lìme -about 2 tbsp, juìced
2 cups cheddar cheese -shredded
2 stalks green onìon -chopped
8 small tortìllas

Suggested Garnìsh

sour cream or yogurt
salsa
guacamole

Instructìons
Cheesy Lentìl Quesadìllas

In a skìllet on medìum heat add olìve oìl. Add onìon and cook 2 mìnutes. Add garlìc and cook an addìtìonal mìnute. Add pepper, corn, chìlì powder, cumìn, corìander, half of the salt and half of the pepper. Stìr to combìne and cook 3 mìnutes. Remove from pan and lay to one sìde.
To pan, add 1 3/4 cup of the stock, lentìls, remaìnìng salt and pepper and chìpotle peppers (or smoked paprìka). Cook on low sìmmer for about 10-12 mìnutes untìl lentìls are cooked and lìquìd has absorbed. Let cool 5 mìnutes.
Place lentìls ìn food processor along wìth remaìnìng 1/4 cup of stock and lìme juìce. Blend untìl combìned and smooth. Mìxture ìs thìck, almost lìke 'refrìed beans'.
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