Perfect for the mixed-diet household, quesadillas are easy to customize (just add meat for the carnivores), quick to make, and satisfying. Flour tortillas are stuffed with onions, peppers, and other fixings, topped with cheese, and cooked until the tortilla is golden-brown and the cheese melts to perfection. This recipe is just a guideline; feel free to play with the ingredients and make it your own! This recipe makes four quesadillas.
1 - 1 1/2cupsveggies cut into strips like bell peppersonions, zucchini, sliced portobello mushrooms, and/or summer squash
4 8-or 10-inch flour tortillas
1 1/2 - 2cupsshredded cheese like cheddarmonterey jack, or pepper jack
A handful of black beansrinsed and drained
Sliced cooked chicken breast or strips of cooked beef
Salsapico de gallo, sour cream, avocado, and or guacamole to top
In a large bowl, toss the vegetables with a little olive oil and sprinkle with salt and pepper. Grill on medium-high for about 8 minutes, until tender. Or in a large saute pan with a little olive or vegetable oil over medium-high heat, saute vegetables until tender. Set aside.
Lay the tortilla flat, and on the bottom half only, evenly lay 1/4 of the veggies, a sprinkle of beans if using, and four or five strips of meat. Sprinkle 1/4 of the cheese (approx. 1/3 cup) over the filling ingredients.
Carefully fold the top half over so the quesadilla is a half-moon shape.
Place the quesadilla in a panini press and cook until cheese is melted and outside is golden-crisp, or cook in a saute pan drizzled with vegetable, canola, or olive oil over medium-high heat, carefully flipping occasionally, until the cheese is melted and both sides are golden-brown.
Serve with salsa, pico de gallo, sour cream, avocado, and or guacamole as condiments.