Thursday, March 24, 2011

Quesadillas

Usually, a meal with no leftovers is a bummer in our house.  I love having leftovers from breakfast and Hubby's lunch.  But we're off to CO/WA tomorrow morning, so tonight I need to make something quick and cheap for dinner...but most of all, I don't want to create leftovers or too many dishes to wash.  Here's what we're eating.

Quesadillas
whole wheat tortillas
your favorite shredded cheese (using Market Pantry Mexican blend tonight)
shredded chicken or steak, if you desire
bell pepper slices
onion slices
minced garlic
lite sour cream
guacamole
salsa

Saute sliced onion and pepper with a little olive oil.  (If you're not using a sweet onion, throw a pinch of sugar in with it to help it carmelize.)  Take a tortilla and sprinkle cheese on half.  Add the meat and veggies of your choice, fold in half.  Place the quesadilla back in the skillet and turn the heat to medium.  When the cheese starts to melt, flip it.  There will be enough oil residue from cooking the veggies to make the first quesadilla toasty and golden brown.  For the next batch, spray the pan lightly with cooking spray, or you can brush a light film of olive oil right onto the quesadilla or the pan.  Cut your finished quesadillas with a pizza cutter, and serve with sour cream, guacamole, and salsa.

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