Vegetable Quesadillas with a Chipotle Chile Sauce and Mango Salsa

Submitted by Russell Scott, CMC, Executive Chef. Isleworth Country Club, Windermere, Fla.

by C&RB Staff (editor@clubandresortbusiness.com)
November 2007
 

Yield: 10 servings

For Mango Lime Salsa:
Amount  Ingredient
1 lb.  mango, small dice
3 oz.  red onion, small dice
2 tbsps. jalapeños, minced
2 fl. oz. lime juice
2 fl. oz. olive oil
3 tbsps. basil, chopped
2 tsp.  lime zest, finely chopped
to taste  salt and freshly ground pepper

For Chipotle Paste:
1 can  chipotle en adobo sauce
2 cloves garlic
1/4 cup  olives oil
1/4 cup  sun dried tomatoes in oil, drained

For Black Beans:
1 lb.  black beans, soaked
1 qt.  vegetable stock
2 tbsps.  garlic, minced
1 tbsp.  jalapeño, roasted and minced
1 tsp.  black pepper, crushed
1/2 tsp.  salt

2 ea.  eggplant, medium diced
4 oz.  onions, sliced
1lb.   tomatoes, seeded and chopped 
3 ea.  red peppers, peeled and chopped
3 ea.  green peppers, peeled and chopped
2 ea.   garlic
20 oz.   spinach

10 ea.  flour tortillas
1 lb.  mixed Jack cheeses
3 1/3 tbsps. Old Bay Seasoning
10 oz.  sour cream
 
Procedure
• For mango salsa: Combine all the ingredients together. Allow the salsa to sit for one hour prior to service. At service, adjust the seasonings to taste.
• For chipotle paste: Combine the ingredients. Reserve.
• For black beans: Cook the beans in the vegetable stock until tender (keep covered). Once tender add the remaining ingredients and simmer for 30 minutes.
• Preheat oven to 400°F. In roasting pan, toss eggplant, onions, tomatoes, red peppers, green peppers and garlic oil. Roast until tender, stirring occasionally.
• Sauté spinach.
• Per order: Spread ½ oz. chipotle paste on each tortilla, top with ½ the mixed cheese (3 oz. per quesadilla), then add black beans and roasted vegetables (dry, 3 oz. per tortilla) then sprinkle 1 tsp. of old bay seasoning over vegetable, add the remaining 1.5 oz. cheese mix and fold tortilla in half.
• Place the quesadilla in a hot sauteuse with some oil to heat.
• Brown tortillas to a light golden brown color evenly with a little movement. Make sure filling is heated through. Place tortillas in oven for a short time if necessary.
• Cut into 4 wedges and place 2 wedges on each side of the plate. Top with Mango salsa, sour cream and fried tortilla strips.