Wednesday, March 24, 2010


We have done Meatless Mondays pretty smoothly. This week I made a quick quesadilla and served it with beans and rice. The girls got plain cheese quesadillas, but I made the adult ones with veggies, too. It was exactly what the girls order when we eat Mexican food, so they lapped it up. Clay would have rather had chicken, but was okay with the veggies only option. This is a recipe that can be different every time you make it, and you can have it on the table in a short amount of time.

Basic Ingredients:
  • 2 cups of quesadilla cheese (it will make about 5)
  • 1 package of 10 inch tortillas (1 for each person)

Optional Ingredients:

  • Sauteed onion
  • Sauteed green pepper
  • Sauteed mushrooms
  • Black beans
  • Diced tomatoes
  • Pico di Gallo
Dipping Sauces
  • Guacamole
  • Sour Cream
  • Salsa
  • Pico di Gallo

Heat 12-inch non-stick skillet or flat griddle over medium heat. Coat with vegetable oil spray. Cook quesadillas, 1 at a time, 3 minutes or until golden, turning halfway during cooking. Cut into wedges to serve.

**I have found I have to watch the temperature- if they start getting too brown, turn down the heat.

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