Pinwheel Quesadillas

Note: when I post stuff to this sub, it’s usually made up as I go along, using whatever ingredients I happen to have on-hand. As a result, a lot of the measurements are

estimations made after the fact. If something doesn’t seem quite right, use your own judgement!

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For the quesadillas:

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6 oz. each cooked broccolli & cauliflower (steamed, blanched, roasted, whatever method you prefer), diced fine

6 oz. raw spinach, chopped

2 oz. cream cheese

4 oz. good melting cheese ( I used 2 oz chedder and 2 oz mozz)

5 cloves roasted garlic

Salt and Pepper

4 8-inch flour tortillas

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Let cream cheese rest at room temperature until very soft & workable. Mash together with roasted garlic cloves. In a large bowl, combine the veggies, shredded cheese, and

the cream cheese/garlic mash. Season and mix well. Spoon about 1/2 cup of this mixture onto the middle of a tortilla. Spread it around in a thin layer over the tortilla, leaving about a 1-inch

perimeter of empty space. Tightly roll up the tortilla, and trim off about 1 inch from each end, then cut in half lengthwise. Bake in a 350 degree oven for about 10-15 minutes

until they start to brown and the cheese starts melting out of the ends.

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For the rice:

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4 oz. canned tomato sauce

1.5 cups long grain rice

1/8th tsp. cumin seeds, toasted and ground

2 cloves garlic, minced

veggie stock

splash of oil

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In a pot, add splash of oil to rice, and stir over high heat, until some grains of rice start to turn translucent. Add the garlic and ground cumin. Continue stirring until garlic aroma

hits. Add tomato sauce and enough stock to cover rice in about 3/4 inch of liquid. Season, reduce heat to low, cover, and cook for 10-15 minutes until rice is done and liquid

has dissappeared.

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3-bean pickle salsa:

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1/2 cup each cooked black beans, navy beans, and pinto beans

1/2 bunch of cilantro, washed and dried to remove grit

1 medium tomato, diced small

1 medium orange bell pepper, diced

juice + zest from 1 lime

1 cup fermented radish and cucumber (50:50 ratio)

1/2 of a medium red onion, diced fine

1 tbsp olive oil

Salt and Pepper

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Buzz fermented veggies, cilantro, lime juice, and olive oil in a food processor. Combine with everything else in a large mixing bowl and season to taste.

Looks so good!

Very beautiful presentation! I’ve never thought of making a pinwheel/rolled quesadilla before. Now I wanna try :p

Jesus H. Christ, why has it never occurred to me to make spinach cheese quesadillas, that looks incredible

This looks tasty

Great plating, it looks delicious!