QUESADILLA WITH SOUR CREAM RECIPES

Steps:

• In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.
• In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.

Steps:

• Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid and the Cast Iron Skillet on top of it, to a temperature of 220°C. Meanwhile, cut the broccoli into very small florets. Bring a pan of lightly salted water to the boil, add the broccoli florets and blanch for approx. 4 minutes. Drain and rinse the broccoli with cold water. Let it drain well. Cut the courgette into small cubes and the spring onions into thin rings. Halve the avocado, remove the stone and then peel and cut the flesh into small cubes. Pluck the leaves from the basil and chop finely. Mix the grated cheese with the vegetables, avocado and basil. Spread goat cheese on one side of each wrap. Spread a layer of the vegetable mix on three wraps and place the other wraps, goat cheese side down, on the vegetable mix layer. Press gently. Place a quesadilla in the skillet, close the lid of the EGG and allow to bake for approx. 5 minutes. Meanwhile, place the sour cream into a bowl and stir to loosen it. Flip the quesadilla and bake the other side for approx. 5 minutes until golden brown. Remove the quesadilla from the skillet, cut into 4 slices and serve with the sour cream. Bake the remaining quesadillas in the same manner.