MEATLOAF QUESADILLAS
Well guys, here's yet another recipe I came up with using leftover meatloaf. I wanted to make something different besides the usual sandwich, and I also had some salsa to use. Here is the result. Submitted to "ZAAR" on October 23rd, 2007.
Provided by Chef shapeweaver
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in a medium sized non-stick skillet over medium high heat.
- Prepare tortillas in this order,lay tortillas on flat surface,spread 1 Tablespoon of salsa on half of tortilla, place half of meatloaf over salsa, top with half of cheese.
- Fold other half of tortilla over cheese.
- Repeat with rest of the ingredients for other tortilla.
- Place both in skillet and lightly brown on both sides,about 10 minutes total, or until desired brownness is reached.
- Cut each in half; eat and enjoy.
MEATLOAF QUESADILLAS WITH CILANTRO CREAM
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Make the cilantro cream: Puree the sour cream, cilantro, lime juice and hot sauce in a blender until smooth.
- Prepare the quesadillas: Mix the meatloaf, beans, scallion, cumin, cayenne, and salt and black pepper to taste in a bowl.
- Melt 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Place a tortilla in the pan, sprinkle with 1/4 cup cheese, then top with one-quarter of the meat mixture and another 1/4 cup cheese. Top with another tortilla and cook until golden, about 2 minutes per side. Repeat with the remaining butter, tortillas and filling. Cut the quesadillas into wedges and serve with the cilantro cream.
- Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves.
- Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side.
- Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.
- Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas.
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