I love the idea of menu hacks. You go into a restaurant, say some sort of code word or phrase, and unlock some super-secret menu that nobody else knows about unless, you know, they have the internet. I guess you can do this at Chipotle, Starbucks, Panera…what could possibly go wrong?
There’s a reason I said I love the idea, and not the actual existence of menu hacks. Because I’ve worked in food service and I know that in real life, expecting someone to prepare your food in a way that is not offered by the establishment is a very good way to risk something very bad happening to your food or drink. And maybe with good reason. Menus aren’t a suggestion, you know? Like if I walk into Jiffy Lube and say, “I want the oil change and tire rotation, but I want you to also add 100 horsepower to my engine and put a racing stripe on the side, and I want it to cost the same and still be ready in half an hour,” that probably won’t go over too well.
So, alas, I order off the proscribed menus. But that doesn’t mean I don’t want what’s on the secret menu. Oh, I want it. I want it bad. Especially when it’s an unholy union of quesadilla and burrito. You know what? I don’t even want it. I NEED IT. So I have two options: crack under the temptation, and, with a straight face, order a SUPER SECRET QUESARITO WINK WINK from a guy/gal who’s just trying to get through their shift and go home – or I can make it myself.
I made it myself. And not only did it not suck, it probably was a couple of times healthier than what I would’ve gotten had I just walked down there and hacked the menu. That’s not to say it’s healthy by any stretch – I mean, we’re still putting a bunch of cheese between two tortillas and then filling it up with stuff, rolling it up, and eating the entire thing. But…maybe it has a little less cheese? I don’t know. Hey, it was worth a shot.
This is not so much a recipe as an outline. Fill it up with whatever you want – add broccoli, green peppers, onions, a different kind of salsa. Use more cheese, or less. Swap in refried beans for the black ones. This is one of those things that’s pretty much guaranteed to come out good on account of being rolled up inside a quesadilla. And bonus: you’re not the douche holding up the line trying to convince someone to make this for you at Chipotle.
- 1 Tbsp olive oil
- ¼ cup chopped onion
- 1 clove garlic, minced
- ¾ tsp cumin
- ¾ tsp chili powder
- ½ tsp salt
- 1 cup canned black beans, drained and rinsed
- 2 burrito-size flour tortillas
- 1 cup shredded Cheddar or Mexican blend cheese
- ¾ cup cooked white rice
- ⅓ cup salsa of choice
- ⅓ cup guacamole
- Optional: chopped cilantro, sauteed onions and peppers
- Lightly oil a grill pan or large skillet and set aside.
- Heat the olive oil in a small saucepan over medium heat. Add the onions and saute until softened, about 5 minutes. Stir in garlic, cumin, chili powder and salt and cook for 1 minute.
- Add black beans and cook until heated through, 3-4 minutes. Remove from heat.
- Heat the oiled grill pan/skillet over medium heat.
- Sprinkle shredded cheese evenly across one tortilla and lay the other tortilla on top. Carefully place in skillet and cook each side for 2-3 minutes, until cheese is mostly melted. Do not turn heat up too high - you don't want the tortilla to get crispy. Don't worry - we'll cook it more in just a minute!
- Remove quesadilla to a sheet of tinfoil. Spread rice, beans, salsa, guacamole, and anything else you're using evenly across the bottom third of the quesadilla. Carefully tuck in ends and roll the quesadilla up tightly. Roll tinfoil firmly around the rolled-up quesadilla.
- Place the rolled-up tinfoil package on the skillet and return to medium heat. Cook 3-4 minutes, turning twice, until heated through. Serve immediately.