Meatloaf Quesadillas with Cilantro Cream

Ingredients

• 1 tablespoon apple cider vinegar 
• 0.3 cup breadcrumbs 
• 14.5 ounce black beans drained and rinsed canned
• 0.3 teaspoon cayenne pepper 
• 1 teaspoon chili powder 
• 1 large eggs 
• 8 8-inch flour tortillas 
• 0.5 cup cilantro leaves fresh plus more for garnish
• 0.3 cup parsley fresh chopped
• 2 cloves garlic finely minced grated
• 2 teaspoons hot sauce green
• 1 teaspoon ground cumin 
• 0.5  juice of lime 
• 0.5 cup catsup 
• 4 servings kosher salt and pepper black freshly ground
• 4 servings kosher salt and pepper freshly ground
• 1 tablespoons brown sugar light packed
• 1.5 pounds meat marinade mix (ground beef, pork and/or veal)
• 0.3 cup milk 
• 1 small onion finely minced
• 1  scallion chopped
• 2 cups cheddar cheese shredded
• 0.5 cup cup heavy whipping cream sour
• 2 tablespoons butter unsalted
• 1 tablespoon vegetable oil 
• 3 tablespoons worcestershire sauce 

Equipment

• bowl
• frying pan
• whisk
• blender

Directions

1. Make the cilantro cream: Puree the sour cream, cilantro, lime juice and hot sauce in a blender until smooth.
2. Mix the meatloaf, beans, scallion, cumin, cayenne, and salt and black pepper to taste in a bowl.
3. Melt 1/2 tablespoon butter in a large nonstick skillet over medium-high heat.
4. Place a tortilla in the pan, sprinkle with 1/4 cup cheese, then top with one-quarter of the meat mixture and another 1/4 cup cheese. Top with another tortilla and cook until golden, about 2 minutes per side. Repeat with the remaining butter, tortillas and filling.
5. Cut the quesadillas into wedges and serve with the cilantro cream.
6. Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl.
7. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves.
8. Heat the vegetable oil in a large nonstick skillet over high heat.
9. Add the loaves and brown about 3 minutes per side.
10. Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat.
11. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.
12. Transfer the loaves to a plate.
13. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes.
14. Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas.
15. Photograph by Antonis Achilleos