Meatloaf Quesadillas with Cilantro Cream Recipe

Name: Meatloaf Quesadillas with Cilantro Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sour cream; 1/2 cup fresh cilantro, plus more for garnish; Juice of 1/2 lime; 2 teaspoons green hot sauce; 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; Kosher salt and freshly ground black pepper; 2 tablespoons unsalted butter; 8 8 -inch flour tortillas; 2 cups shredded cheddar cheese

Servings: persons

1/2 cup sour cream
1/2 cup fresh cilantro, plus more for garnish
Juice of 1/2 lime
2 teaspoons green hot sauce
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
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
8 8 -inch flour tortillas
2 cups shredded cheddar cheese

1
Make the cilantro cream: Puree the sour cream, cilantro, lime juice and hot sauce in a blender until smooth.
2
Prepare the quesadillas: Mix the meatloaf, beans, scallion, cumin, cayenne, and salt and black pepper to taste in a bowl.
3
Melt 1/2 tablespoon butter in a large nonstick skillet over medium-high heat.
4
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.
5
Top with another tortilla and cook until golden, about 2 minutes per side.
6
Repeat with the remaining butter, tortillas and filling.
7
Cut the quesadillas into wedges and serve with the cilantro cream.
8
Mini Skillet Meatloaves
9
Per serving: Calories 922; Fat 49 g (Saturated 25 g); Cholesterol 150 mg; Sodium 1,414 mg; Carbohydrate 77 g; Fiber 9 g; Protein 40 g
10
Photograph by Antonis Achilleos

1108

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup sour cream, 1/2 cup fresh cilantro, plus more for garnish, Juice of 1/2 lime, 2 teaspoons green hot sauce, and more.

Yes, Meatloaf Quesadillas with Cilantro Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meatloaf Quesadillas with Cilantro Cream

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