Recipe by The First Year
This is how I generally approach Quesadillas: I think “hmm…what kind of Quesadilla am I in the mood for? Chicken? No, just had chicken for dinner last night. Steak? No, I don’t want something that rich”….and on and on I go until I finally make up my mind.
This is how Ben approaches Quesadillas (his dinner of choice most of the nights I am not home to cook): He looks in the fridge, grabs tortilla shells and cheese and anything in a Tupperware container. Leftover rice from that stir fry we had on Wednesday? Toss it in. A few bites of roast beef from those French Dips I made Sunday afternoon? Welcome to the fiesta, roast beef!
That’s what is so awesome about Quesadillas!
You can really put just about anything between two tortillas, throw it in the oven and get the cheese melting, add a side of salsa or dipping sauce if you’ve got it on hand and, voila! You’ve got dinner. Just ask Ben!
Whatever you throw together, there is sure to be a wine to match! Here’s what I chose for Beth’s Black Bean Quesadillas.
Wines to pair with this recipe:
I’m not going to over think this one. When you are making a Mexican or Southwestern dish – anything with a kick that comes from taco seasoning or cumin – go for Spanish wine.
Spanish wine – whether red, white, rose or sparkling – will handle the spice of the dish. An Albarino will be cool and crisp, a Tempranillo Rose will be fruit-forward and refreshing, and a Garnacha will enhance the spice notes beautifully.