Quesadillas
This is one of the best recipes to use leftovers. Quesadillas are fast to make and can also be served as an after school snack or even for breakfast on the go. The fillings are unlimited, so use your imagination. This recipe is more of a how-to than anything. The pictures at the side show quesadillas made with chicken and beef, but they can easily be vegetarian. Top these with sour cream, salsa, and guacamole.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Large cooking skillet or tray |
| Ingredients |
|---|
| 12 flour tortillas |
| 1 can of refried beans |
| 9 - 12 ounces of cheese |
| 1 onion, chopped |
| vegetable oil |
| salsa, optional |
| sour cream, optional |
| guacamole, optional |
| garnish with cilantro, optional |
| Instructions |
|---|
| • Heat the skillet or tray over medium heat. If the pan is not non-stick add some vegetable oil. Adding vegetable oil to a non-stick pan will give the cooked quesadilla a better look. |
| • Spread 6 of the tortillas with the refried beans, and then place them on the cooking tray. If you are using a skillet add as many tortillas as will fit in your pan without crowding. Add about 3/4 ounce of cheese on top of the beans. Add some onion and any another other ingredients you are using - sautéed vegetables, cooked meat. Top with more cheese and put the other tortillas on top of the final cheese layer. Mash them down slightly. |
| • Cook for about 5 minutes, until nicely browned on the bottom. Carefully turn the quesadillas over and cook on the other side. Add more oil, if necessary. Cook another 5 minutes until brown on the other side and the cheese is melted. |
| • Remove from the pan. Cut into quarters and serve immediately. |
| Variations |
|---|
| • Add chopped cooked chicken or beef. Any leftovers will do, even shrimp. |
| • Sauté the onions instead of adding them raw. |
| • Add other sautéed vegetables like zucchini or bell peppers. Again, leftovers are perfect. |
| Storage |
|---|
| • These are best eaten immediately, but they can be put in a resealable bag and refrigerated for 2 - 3 days and eaten cold for breakfast or a quick snack. |
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