Alex Guarnaschelli's Loaded Vegetable Quesadillas _ The Kitchen _ Food Network

"WEBVTTKind: captionsLanguage: enloaded vegetable quesadilla i start with just two zucchinis cut into little half moons and just lightly sauteed in a little bit of olive oil you know a little bit of browning not so much caramelized but just nicely browned and tasty and i'm just gonna put a little bit of olive oil in the bottom of the same pan to that i'm just gonna add a few cloves of sliced garlic some sliced scallions that's about six scallions and i sliced the whole thing a pinch of salt make them give up some water and to that i'm gonna add a pint of cherried tomatoes you could turn the heat up pretty high on this one you want to get the water out of these vegetables and i like this kind of slow burn heat of chili powder it smells like friday night then i add one can of black beans drained and i can't help myself i always add some acid because you'd be surprised how much the chili powder responds to the brightness of just two tablespoons of red wine vinegar at this point i want to start crushing the black beans up a little bit because i want this to be a textured paste it's the glue that makes the quesadilla hold its shape i just take the back of a tablespoon and then i just literally put this mix into a bowl this looks so good and again just give it a little smooshing such a technical term right smushing this smells so good okay so i also have a bowl with some shredded monterey jack cheese you like your quesadillas a little bit more spicy you could use a pepper jack or any cheese with a little bit of heat but you need a melting cheese don't be coming here with your four-year-old gouda or your block of parmigiano-reggiano this is not the place we're using a melty cheese so we have that and one more which is just some red bell peppers that i charred straight on the burner and then just peeled them and sliced them up i'm just taking some medium-sized flour tortillas you could make more of them smaller with small corn tortillas now technically we're supposed to let this black bean mix cool for at least a half an hour but i can't wait so take a few good spoonfuls this mix makes four or five large quesadillas like this one or about eight or nine smaller ones and again you'll notice i'm just pressing with the back of a spoon you don't need to go all the way to the edge but almost all the way now i'm going to layer some zucchini on top imagine trying to get every vegetable and every flavor in almost every bite roasted pepper we're loading up this quesadilla and then a generous handful of cheese don't be cheap with the cheese it's the end of the week people and then literally place another tortilla on top press it down and you can feel the black bean mix making this all just stick together you can either grab a spatula or literally slide your hand under it and just pop it on a little baking sheet now this i will let them chill up and firm up in the fridge press down with another tray on top of it a little bit gently to flatten it right to make them even firmer i've got a nice hot griddle i like a griddled quesadilla it's very friday i'm gonna get that hot don't be afraid to put a little bit of oil on there and then just oh yeah it's friday it's time for a margarita look at that when i see the edges of the tortilla start to get brown that's when i go in and give it a flip don't worry if a little bit of filling falls out no big deal but a little bit more oil around the edges when you flip it and a pinch of salt on the outside of that tortilla right so i'll let these cook two three minutes on each side i like to have a tray ready just to pop them on there okay so these feel really hot and ready to me nice and golden brown on both sides a little bit of char take them right up off that griddle okay so now it's time to just finish these up and eat again spatula best way pop em on a cutting board use a big knife cut confidently from this part of the knife i'm gonna just cut this in four and then dot it if you want to with just a little bit of sour cream and it melts a little bit because the quesadilla is still warm you hear that sound or the crispy tortilla i've got a cayenne chili here i'm totally not mandatory i'm putting a tiny bit just a sliver or two for that little pop of heat and a little bit of cilantro just tear off a little bit of the stems and just use the top sprigs of cilantro to garnish and these are ready all right so a delicious i know you're a steak lover but bear with me cause this is a vegetable quesadilla zucchini peppers okay a lot of garlic scallions see the key is you gotta like you know you're from new york when you do it like this i think that was oh yeah youloaded vegetable quesadilla i start with just two zucchinis cut into little half moons and just lightly sauteed in a little bit of olive oil you know a little bit of browning not so much caramelized but just nicely browned and tasty and i'm just gonna put a little bit of olive oil in the bottom of the same pan to that i'm just gonna add a few cloves of sliced garlic some sliced scallions that's about six scallions and i sliced the whole thing a pinch of salt make them give up some water and to that i'm gonna add a pint of cherried tomatoes you could turn the heat up pretty high on this one you want to get the water out of these vegetables and i like this kind of slow burn heat of chili powder it smells like friday night then i add one can of black beans drained and i can't help myself i always add some acid because you'd be surprised how much the chili powder responds to the brightness of just two tablespoons of red wine vinegar at this point i want to start crushing the black beans up a little bit because i want this to be a textured paste it's the glue that makes the quesadilla hold its shape i just take the back of a tablespoon and then i just literally put this mix into a bowl this looks so good and again just give it a little smooshing such a technical term right smushing this smells so good okay so i also have a bowl with some shredded monterey jack cheese you like your quesadillas a little bit more spicy you could use a pepper jack or any cheese with a little bit of heat but you need a melting cheese don't be coming here with your four-year-old gouda or your block of parmigiano-reggiano this is not the place we're using a melty cheese so we have that and one more which is just some red bell peppers that i charred straight on the burner and then just peeled them and sliced them up i'm just taking some medium-sized flour tortillas you could make more of them smaller with small corn tortillas now technically we're supposed to let this black bean mix cool for at least a half an hour but i can't wait so take a few good spoonfuls this mix makes four or five large quesadillas like this one or about eight or nine smaller ones and again you'll notice i'm just pressing with the back of a spoon you don't need to go all the way to the edge but almost all the way now i'm going to layer some zucchini on top imagine trying to get every vegetable and every flavor in almost every bite roasted pepper we're loading up this quesadilla and then a generous handful of cheese don't be cheap with the cheese it's the end of the week people and then literally place another tortilla on top press it down and you can feel the black bean mix making this all just stick together you can either grab a spatula or literally slide your hand under it and just pop it on a little baking sheet now this i will let them chill up and firm up in the fridge press down with another tray on top of it a little bit gently to flatten it right to make them even firmer i've got a nice hot griddle i like a griddled quesadilla it's very friday i'm gonna get that hot don't be afraid to put a little bit of oil on there and then just oh yeah it's friday it's time for a margarita look at that when i see the edges of the tortilla start to get brown that's when i go in and give it a flip don't worry if a little bit of filling falls out no big deal but a little bit more oil around the edges when you flip it and a pinch of salt on the outside of that tortilla right so i'll let these cook two three minutes on each side i like to have a tray ready just to pop them on there okay so these feel really hot and ready to me nice and golden brown on both sides a little bit of char take them right up off that griddle okay so now it's time to just finish these up and eat again spatula best way pop em on a cutting board use a big knife cut confidently from this part of the knife i'm gonna just cut this in four and then dot it if you want to with just a little bit of sour cream and it melts a little bit because the quesadilla is still warm you hear that sound or the crispy tortilla i've got a cayenne chili here i'm totally not mandatory i'm putting a tiny bit just a sliver or two for that little pop of heat and a little bit of cilantro just tear off a little bit of the stems and just use the top sprigs of cilantro to garnish and these are ready all right so a delicious i know you're a steak lover but bear with me cause this is a vegetable quesadilla zucchini peppers okay a lot of garlic scallions see the key is you gotta like you know you're from new york when you do it like this i think that was oh yeah you\n"