Meatloaf Quesadillas Recipes

MEATLOAF QUESADILLAS WITH CILANTRO CREAM

Meatloaf Quesadillas with Cilantro Cream image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 27

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, recipe follows
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
1/3 cup breadcrumbs
1/3 cup milk
1/3 cup chopped fresh parsley
1 large egg
3 tablespoons Worcestershire sauce
1 small onion, finely minced
1 teaspoon chili powder
2 cloves garlic, grated or finely minced
1 1/2 pounds meatloaf mix (ground beef, pork and/or veal)
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
1/2 cup ketchup
1 to 2 tablespoons packed light brown sugar
1 tablespoon apple cider vinegar

Steps:

Make the cilantro cream: Puree the sour cream, cilantro, lime juice and hot sauce in a blender until smooth.
Prepare the quesadillas: Mix the meatloaf, beans, scallion, cumin, cayenne, and salt and black pepper to taste in a bowl.
Melt 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. 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. Top with another tortilla and cook until golden, about 2 minutes per side. Repeat with the remaining butter, tortillas and filling. Cut the quesadillas into wedges and serve with the cilantro cream.
Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves.
Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side.
Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.
Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas.

MEATLOAF QUESADILLAS

Meatloaf Quesadillas image

Well guys, here's yet another recipe I came up with using leftover meatloaf. I wanted to make something different besides the usual sandwich, and I also had some salsa to use. Here is the result. Submitted to "ZAAR" on October 23rd, 2007.

Provided by Chef shapeweaver

Categories Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

2 (6 inch) tortillas, warmed
2 tablespoons salsa, divided (Chef's choice of heat level)
2/3 cup chopped leftover meatloaf, divided
1/2 cup shredded mexican cheese, divided
oil (for frying)

Steps:

Heat oil in a medium sized non-stick skillet over medium high heat.
Prepare tortillas in this order,lay tortillas on flat surface,spread 1 Tablespoon of salsa on half of tortilla, place half of meatloaf over salsa, top with half of cheese.
Fold other half of tortilla over cheese.
Repeat with rest of the ingredients for other tortilla.
Place both in skillet and lightly brown on both sides,about 10 minutes total, or until desired brownness is reached.
Cut each in half; eat and enjoy.

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