Pairs with Elephant Island Reserve Meritage
Prep Time: 20 min
Cook Time: 5-10 min
Servings: 6

Ingredients

Filling

  • 1 cup yam, shredded
  • ½ cup fennel, diced
  • ⅓ cup onion, diced
  • ¼ cup black beans
  • ¼ cup corn kernels
  • 1 Tbsp. olive oil
  • ½ tsp. chili powder
  • ½ tsp. ground cumin
  • Dash cayenne pepper or hot sauce
  • Salt to taste

Green Sauce

  • ¼ cup mayo
  • 1½ cups chopped cilantro
  • 1 medium jalapeno or ¼ cup pickled jalapeno
  • 1 clove garlic
  • ¼ cup parmesan cheese
  • 2-3 tsp. lime juice
  • Pinch of salt to taste

2-3 cups Cheddar or Monterey Jack cheese, shredded

6 large tortillas

Instructions

  1. Sauté onions until translucent, add fennel and sauté an additional 2-3 minutes. Add yams, sauté for 2-3 minutes. Add beans and corn and heat through (1-2 minutes). Remove from heat. This mixture can be made ahead and refrigerated.
  2. Blend green sauce ingredients in a blender or bullet. The sauce can also be made ahead and refrigerated.
  3. To assemble quesadilla, place a layer of cheese on half of the tortilla, top with approximately ⅓ cup yam/fennel mixture and another layer of cheese. Fold over tortilla and heat on a panini press or in a frying pan until golden and melty on both sides.
  4. Cut into 4 triangles and serve with Green Sauce for dipping.

Wine Pairing

Break out the Elephant Island Reserve Meritage and get ready to do the cha cha cha!