Monday, January 2, 2012


We make tons of quesadillas in my house. They are great for lunch, dinner, or a little snackin' and can be made to use up almost anything around the house, and with as little as tortillas and cheese on hand. They are also easy to take in lunches or picnic baskets. By making them at home, you can control the cheese to veggie ratio, and eliminate the butter-drenched tortillas served in restaurants.

Per serving:
1 burrito size tortilla (preferable whole wheat)
1/4 cup shredded cheese

plus optional fillers:
grilled chicken, steak, pork, or shrimp
chopped grilled veggies
chopped fresh veggies
bacon bits
refried or whole cooked beans

Heat a frying pan or griddle over medium heat. Lightly spray pan with cooking spray (if it browns right away, gently wipe it away with a paper towel and turn the heat down a little). Spray one side of tortilla with cooking spray, and put in sprayed side down on the pan. Sprinkle cheese across tortilla and scatter with optional ingredients. Once cheese is completely melted, fold the tortilla in half and cook until both sides are golden brown.

Making them for a crowd? Don't fold in half, but instead add extra toppings and top with another 1/4 cup of cheese, top with another tortilla, spray the outside of the 2nd tortilla with cooking spray, and carefully flip it over once the top cheese starts to melt.

Serve with your choice of salsa, sour cream, guacamole, lettuce, or chopped tomatoes. 

Not sure what to combine? Here are some of my FAVE combos:
#1- chicken, grilled onions and peppers, and bacon bits
#2- steak, grilled mushrooms, fresh onions and jalapenos
#3- shrimp and sliced avocado
#4- fresh spinach, chopped aartichoke hearts, and fresh tomatoes

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