Lentil Quesadilla on the BBQ
The lentil Quesadilla is a vegetarian version where you won't even notice it's missing meat! Maybe I shouldn't even have told you it's vegetarian. Definitely try it yourself! Did you notice a difference?
Servings 4 personen
Ingredients
For the sauce
- 2 tbsp oil.
- 2 red onions
- 1 tbsp ketchup (2 if you'd like it somewhat sweeter)
- 300 gr. cherry tomatoes
- 1/2 New Mex red pepper to be replaced by regular chili if necessary
- 1/2 Pasilla pepper to be replaced by paprika if necessary
- 2 tsp cumin
- 1 cup espresso
- salt to taste
- 250 gr. lentils
For the quesadillas
- Tortilla sheets
- grated Cheddar cheese to taste
- 1 avocado
Fresh sour cream
- 150 grams sour cream
- 1 small avocado
- 1 handful of coriander
- lime juice to taste
- pepper and salt to taste
Instructions
For the sauce
- Soak the peppers in lukewarm water for ten minutes so that they can rehydrate.
- Meanwhile, place a cast iron pan on the fire and add the oil together with the finely chopped onion. Fry the onion together with the dry herbs until it is glassy.
- Finely chop the pepper and add to the onion together with the tomato and other ingredients except for the lentils. Leave to simmer on low heat for half an hour. Taste and season with pepper, salt and lime juice.
- Add the lentils and cook for another five minutes in the sauce.
Sour cream with avocado
- Add all the ingredients to a blending cup and mix to a fresh smooth mass. Season to taste with pepper, salt and lime. Aim for a fresh tasting sour cream.
For the Quesadilla
- Prepare the BBQ for an indirect session at medium temperature (+-200°C).
- Take a tortilla sheet and place a bottom of the lentil sauce on top. Place a couple cubes of avocado between the sauce and grate a generous amount of cheddar cheese over the sauce. Cover with an extra tortilla sheet.
- Place the whole on the BBQ until the cheese has melted and the Lentil Quesadilla turns a nice golden brown.