Crockpot Quick and Easy Lentil Quesadillas (TNT)

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Crockpot Quick and Easy Lentil Quesadillas (TNT)

Post by pstarkoski on Thu Jun 30, 2016 2:57 am

Quick and Easy Lentil Quesadillas ---- CROCKPOT

Author: Pinch of Yum 
Serves: 8 quesadillas 

For the Sauce 
1 28 ounce can diced tomatoes 
half a yellow onion 
2 cloves garlic 
1½ teaspoons cumin 
2 teaspoons chili powder 
1 teaspoon salt 
1 tablespoon oil
For the Quesadillas 
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 
a few tablespoons butter (optional)
Sauce: Blend all the sauce ingredients together in a blender or food processor until mostly smooth.
Filling: Place the rice, lentils, sauce, and broth in a slow cooker. Cover and cook on high for 4-6 hours or low for 6-7 hours until soft. (Brown rice takes a long time to cook - when in doubt, let it cook longer!)
Assemble: Heat a skillet over medium high heat. Layer the following: tortilla, ¼ cup cheese, ½ cup filling, ¼ cup cheese, tortilla. Spread the outsides of the tortillas with butter and fry on each side for 3-5 minutes until golden brown. Remove from heat and let stand for a few minutes (they'll hold together better). Cut and serve! May I suggest topping with Magic Green Sauce?---recipe to follow!
If you have any extra filling, it freezes really well.

If you don't have a blender, just cut the onions and garlic into small pieces and stir all the sauce ingredients together.

Recipe by Pinch of Yum at

5 Minute Magic Green Sauce

Author: Pinch of Yum 
Serves: makes about 2 cups (8 servings) - serving size ¼ cup 
1 avocado 
1 cup packed parsley and cilantro leaves (combined) 
1 jalapeño, ribs and seeds removed 
2 cloves garlic 
juice of one lime (or two - get lots of limey goodness in there!) 
½ cup water 
½ cup olive oil 
1 teaspoon salt 
½ cup pistachios (you can sub other nuts - see notes)
Pulse all ingredients - except pistachios - in a food processor until incorporated.
Add pistachios and pulse until mostly smooth (depends on what consistency you want).
Serve as a dip, spread, or sauce -- or add additional water or oil to thin the sauce for use as a dressing or a marinade.
I did make this with other types of nuts like walnuts and almonds and it worked just fine, but the taste wasn't as good IMHO. If you can find shelled pistachios, it's worth the splurge! 
Recipe by Pinch of Yum at


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