2 cups of your protein of choice – ground or chopped beef, pork chicken, seafood or chickpeas all work will
3 cups cooked Tidewater Grain Company Carolina Gold Rice
2 cups shredded or crumbled cheese of your choice
3 chopped tomatoes
1-2 cans black beans, drained
3-4 ears of fresh corn, cut from the cob
2 jalapeno chiles, chopped
3 red roasting peppers, chopped
¼ cup fresh minced cilantro
¼ cup fresh minced parsley
Salt and pepper, chili powder and cumin if desired
Instructions
Line our favorite 15 -inch Carolina Cooker cast iron skillet (or use a baking sheet) with parchment paper.
Then, drizzle with a bit of EVOO. Layer the tortillas around the edge of the pan so that half of their diameter overlaps the edge of the pan and they each overlap each other slightly. Use a couple of additional tortillas to completely cover the bottom of the pan.
Combine your choice of protein with the cooked Tidewater Grain Company rice, all the veggies, seasonings and cheeses. And pour the mix into the pan over the tortillas. Use a wooden spoon or spatula to smooth the mix into a single layer. Fold the overlapping tortillas back over the rice, meat, cheese and veggie mix and top with another tortilla or two to completely cover the filling.
Drizzle a bit of EVOO on top.
Cover the pan with another sheet of parchment paper and put another Carolina Cooker Cast iron skillet or baking sheet on top to weigh it all down. Place the stack in a preheated 450 degree over for 25 minutes.
Cool slightly, remove top pan and parchment paper and cut your family-sized quesadilla into serving sized pieces to enjoy topped with avocado, sour cream, hot sauce and a squeeze of lime.
