Double-Dipped Quesadilla

Well, sometimes I just don’t have anything better to do than to come up with strange concoctions. Although, I must admit, every now and then I get lucky and come up with something I can actually enjoy. And such is the case of the double-dipped quesadilla. I just thought of making it enchilada style by soaking it in red and green sauce and baking it. To my surprise, it turned out great. I mean, the idea may sound silly but hey… it is a delightful treat, nonetheless! See for yourself.

Double-Dipped Quesadilla

Oh yeah, since the dish is both cooked and served on the same plate, you might want to let it rest a bit, lest you burn yourself.

Ingredients (2 servings):
4 medium-sized tortillas
1 tbs. Olive Oil
2/3 cup Shredded Cheese
Some leftover meat, diced
1/2 cup Refried Beans
1/2 cup Red Enchilada Sauce
1/2 cup Green Enchilada Sauce
A handful of Cilantro Leaves

Preheat oven to 350F. Meanwhile, brush both sides of the tortillas with olive oil. Assemble quesadilla with cheese, meat and refried beans. Grill both sides on a grill pan for a few minutes or until you see the grill marks. Cut into 6 wedges each. Place on an oven-safe platter, sprinkle with cheese and smother one half with red sauce and the other half with green sauce. Bake in the oven for about 20 minutes or so. Garnish with cilantro leaves.


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