Happy Cinco de Mayo Foodies!
Cinco de Mayo, or the Fifth of May, is a celebration of the Mexican army’s victory over the French in the Battle of Puebla. Many Mexican Americans honor this day to celebrate their Mexican culture and heritage. This week our junior chefs will explore Mexican culture by cooking up a couple culinary classics: quesadillas and salsa! To pack a detoxifying punch into our cheesy quesadillas, we will be adding sautéed beet greens and chopped beet salsa. Since we’re using the whole beet plant, we can feel good about reducing food waste AND getting every possible nutrient out of this tasty root veggie. Recipe below, enjoy!
- 4 whole wheat tortillas
- Tops of one bunch beets
- 1 c shredded cheese
- 1 tomato
- 1 T olive oil
- 3 medium beets
- 2 limes
- ½ bunch cilantro
- 3 scallions
- 2 T olive oil
- 1 garlic clove, minced
- Salt to taste
For the Quesadillas:
- Cut beets in quarters, toss with olive oil, salt and pepper, and roast until tender. Cool.
- Take the beet greens off the stems. Sauté the greens for 30 seconds in olive oil. Cool, then squeeze the extra liquid out.
- Cut the tomatoes into small dices and wedge limes.
- To assemble quesadillas, sprinkle the cheese over half and spread the tomatoes and beet greens over the cheese. Fold the quesadilla and begin cooking them in a dry sauté pan, toasting both sides until cheese is melted and the tortilla is toasted.
For the beet salsa:
- Cut the roasted beets into small pieces and put into a bowl.
- Rip or cut the cilantro into tiny pieces and add to the bowl.
- Squeeze the lime juice into the bowl.
- Cut the scallions into thin slices and add to the bowl.
- Add 2 T olive oil, salt and pepper, and the minced garlic and toss together.
- Top warm quesadillas with beet salsa and enjoy!