SERVES
In scarcely more time than it takes for the cheese to melt, these quesadillas are ready to serve. The sprout fi lling sticks inside, so you don’t have bits falling out when eating. To make them for a crowd,
simply multiply the ingredients appropriately, assemble on a baking sheet, and bake 10 to 15 minutes at 350°F. Offer them as the starter course followed by a bowl of Butternut Bisque with
Caulifl ower.
- 1 tsp. whole cumin seeds
- 4 8-inch fat-free fl our tortillas
- ½ cup grated Monterey Jack cheese or grated mild soy cheese
- ½ cup crunchy bean sprouts, such as
- lentils, green peas, and adzuki beans
- 1 cup prepared chipotle salsa
- Toast cumin seeds in large, dry skillet over medium heat 2 to 3 minutes, or until fragrant, shaking pan constantly. Transfer to small bowl, and set aside.
- Warm 1 tortilla in same skillet over medium heat 1 to 2 minutes. Flip tortilla, and sprinkle with 1/4 cup grated cheese and 1/2 tsp. toasted cumin seeds. Scatter with 1/4 cup crunchy bean sprouts, and top with second tortilla. Cook 2 minutes, or until cheese begins to melt and quesadilla holds together.
- Carefully fl ip quesadilla with spatula, and cook 2 minutes more, or until slightly crisp on both sides. Transfer to plate. Repeat with remaining tortillas, grated cheese, cumin seeds, and sprouts. Cool quesadillas 1 to 2 minutes, then cut each into 4 wedges.
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