Photo updated September 2012
I’m pretty good about using up ingredients around the kitchen. But leftovers are usually eaten as leftovers. The same thing the next day, just reheated. Boring, I know. That’s why I was really excited when I saw this recipe, along with the meatloaf from yesterday. This is such a great way to turn the leftovers from one meal into something completely different! I’ve had my fair share of quesadillas, but before this recipe, there were none with meatloaf in them. But now my view of leftovers has changed, because you can very well have meatloaf in your quesadillas, and you would never know that this came from leftovers!
Meatloaf Quesadillas with Cilantro Cream
A great way to utilize leftovers - these meatloaf quesadillas are made from leftover meatloaf.
Ingredients
For the Cilantro Cream
- 1/2 cup sour cream
- 1/2 cup fresh cilantro
- juice of 1/2 lime
- few drops of Tobasco
For the Quesadillas
- 2 cups leftover Mini Skillet Meatloaves crumbled
- 1 14.5- ounce can black beans drained and rinsed
- 1 scallion chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and pepper
- 2 tablespoons unsalted butter
- 8 8- inch flour tortillas
- 2 cups shredded cheddar cheese
Instructions
- 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.
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- adapted from Food Network Magazine December 2009
Darius T. Williams says
Oh yes! I LOVE THIS! I so love when people can use ingredients in their fridge and come up with classics. This is a winner winner…meatball dinner! Or snack! Or lunch! Well, you get the idea!
The Double Dipped Life says
I do this all of the time with leftover meatloaf! The Cilantro Cream sauce sounds divine though!
kitchen table says
This is a great recipe and it is healthy! The meatloaf is what I like because it can be used in two meals.
Sook says
Okay, this recipe has all my favorite things! I love the sound of cilantro cream. Mmm!
Bellini Valli says
Now this is the perfect way to use meatloaf leftovers:D
ARLENE says
Just found your blog and wanted to say I like what I've seen. This meatball quesadilla is a great for a weeknight meal.
Spryte says
Mmmm… those sound delicious!! I love quesadillas and would never have thought to use leftover meatloaf in them!
Kim says
sign me up for a meatloaf quesadilla. it sounds delicious. glad to see it came from fn magazine. It's one of my favorite mags.
grace says
quesadillas are a staple for this gal–so many possibilities for delicious fillings, and you've hit upon a good one! however, what entices me most is the cilantro cream–drool central!
teresa says
fantastic! this reminds me of robin…what's her name from the food network. she did a lot of transforming from one meal to the next. i love that cilantro cream!
Rosa's Yummy Yums says
Very scrumptious! I love that idea and the cilantro cream!
Cheers,
Rosa
Kat says
Yum…sounds like a yummy way to use up leftovers. I can't stand eating the same thing over and over again!
Valerie says
This looks really great. And it seems pretty hearty with your fork next to your plate. 🙂 I like that the meatloaf can be used for 2 different meals.
Michelle says
great recipe. I might have to make it Italian with meatballs, sauce and provolone cheese.
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