Lentil Quesadilla 

This Lentil Quesadilla offers a wholesome and flavorful alternative to traditional quesadillas. By incorporating lentils into the filling, it not only adds a hearty texture but also boosts the protein and fiber content, making it a satisfying meal option. The combination of spices and cheese enhances the taste, while the crispy tortilla provides a delightful crunch. Whether you're seeking a meatless meal or simply looking to try something new, this recipe is sure to please your palate.

Ingredients

• 1 cup uncooked brown or green lentils, rinsed
  
  

• 1 cup uncooked brown rice, rinsed
  
  

• 2½ cups vegetable broth
  
  

• 16 flour tortillas
  
  

• 3–4 cups shredded Pepperjack cheese
  
  

• Butter or oil for frying
  
  

Directions

1. Prepare the Filling: In a slow cooker, combine the lentils, rice, vegetable broth, and spices. Cover and cook on high for 4–6 hours or on low for 6–7 hours until the lentils and rice are tender.
   
   

2. Assemble the Quesadillas: Heat a skillet over medium heat. Place a tortilla in the skillet, sprinkle with ¼ cup of cheese, add ½ cup of the lentil and rice filling, top with another ¼ cup of cheese, and cover with a second tortilla.
   
   

3. Cook the Quesadillas: Spread butter or oil on the outside of the tortillas. Fry each quesadilla in the skillet for 3–5 minutes per side, or until golden brown and the cheese has melted.
   
   

4. Serve: Remove from heat, let stand for a few minutes, then cut into wedges and serve hot.
   
   

Nutritional Information (per serving)

• Calories: Approximately 550 kcal
  
  

• Protein: 25 g
  
  

• Fat: 30 g
  
  

• Carbohydrates: 45 g
  
  

• Fiber: 10 g
  
  

• Sodium: 800 mg