“Quesa-diendas”

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“Quesadillas” by “Brenda” = “Quesa-diendas”

Mr. Batch affectionately named these “Quesa-diendas,” as a combination of “Quesadillas” and “Brenda” … hence, “Quesa-diendas.” The name stuck.

I came up with these, in an effort to create a complete protein by using brown rice tortillas + white beans (or garbanzo beans), and to get some leafy green vegetables and fiber from the Spinach Dip. The taste is similar to Greek spanikopita, with a bit of skordalia-inspiration in there, too.

 

Make the skordalia:

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Loose interpretation of Greek skordalia

Make a puree from 2 cans of rinsed white beans (or garbanzo beans) + 2-3 minced cloves of garlic + 2 Tablespoons olive oil. Season to taste with salt and pepper. (If too thick, can thin with a little water)

 

Assemble the “Quesa-diendas”:

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Assembling the “Quesa-diendas”

After years of making these, I think I have finally mastered the process, so that the filling doesn’t spill-out all over the stovetop! 🙂

In large skillet or wok, heat 1/2 teaspoon of butter over medium heat — you don’t need much. Swirl pan around to distribute melted butter. Add 1 brown rice tortilla and cook for 2-3 minutes until browned.

Meanwhile, spread 1/4 -1/3 cup of skordalia on another brown rice tortilla. Add 1/3 cup Spinach Dip on top of skordalia and spread evenly over skordalia & tortilla.

When tortilla in skillet/wok is browned, use spatula or tongs to lift out of pan, and lay un-browned side onto cutting board or plate to cool.

Add another 1/2 teaspoon of butter to skillet/wok. Swirl to distribute. Lift tortilla that has skordalia and Spinach Dip on it and place into skillet/wok. Put previously-browned tortilla on top of Spinach Dip, browned side up.

Cook for 2-3 minutes — use spatula to lift slightly and look underneath, to see if it is browned.  Once it is, use spatula to remove entire “Quesa-dienda” from pan.

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Cutting the “Quesa-diendas”

Allow to cool, then use pizza wheel, if you have one, to slice into quarters.  If no pizza wheel, use sharp knife, and cut from the center out to the edge. This will hopefully keep the filling from being squeezed-out.

A serving size for us is 1/2 of a “Quesa-dienda.” I keep 2 or 3 servings in the refrigerator and freeze the rest, with a piece of parchment between layers. When reheating, heat-up in a toaster oven or oven to re-crisp the tortillas.

Yield: 4 “Quesa-diendas” or 8 servings

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